Chinese Fish Soup

    45 min

    A simple and light soup, which is best served alongside freshly cooked rice. Fish is simmered with ginger, rice wine, salt and garlic shoots.

    1 person made this

    Serves: 4 

    • water as needed
    • 1 (750g) whole carp fish, cleaned, de-scaled and rinsed
    • 1 (1.5cm) piece fresh ginger, grated
    • 1 teaspoon rice wine
    • 1 teaspoon salt
    • 2 garlic leaves or shoots, cut into 5cm lengths

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cut the fish into several pieces.
    2. Bring a stock pot of water to the boil. Drop the fish and ginger into the boiling water and return to the boil.
    3. Turn the heat to medium-low and simmer for 20 minutes or until the stock becomes creamy white in colour.
    4. Add the rice wine and salt and cook for a few more minutes. Stir in the garlic leaves and ladle the soup into a serving bowl.


    Garlic leaves or shoots can be purchased in speciality markets.
    If carp is unavailable use whole bass instead.

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