Creamy Milky Fish Soup (奶白鱼汤)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Cut the fish bones into 1.5-inch pieces. Use fresh, not frozen, white fish with a mild taste. Set aside.
2. Cut the scallions into 1.5-inch lengths and slice the ginger thinly. Set aside two-thirds of each.
3. Wearing gloves, rub the bones with two-thirds of the scallion and ginger, 3 tbsp Chinese cooking wine and 4 tbsp cornstarch for 5 minutes.
4. Rinse off the starch under running water. Discard the aromatics, drain well and pat the bones dry with paper towels.
5. Heat a wok over high heat until smoking. Add a drizzle of oil and fry the bones until golden brown.
6. Add the reserved scallion and ginger. Pour in 4 cups of boiling water and keep the heat high. When the liquid turns milky white, cover and cook on medium for 6-8 minutes.
7. Strain out the solids. Season the broth with salt and pepper, and garnish with diced scallion.

Summarized from Souped Up Recipes's video. Watch it for the details.

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