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Chinese Fish Soup

  • 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
  • Cut the fish into several pieces.
  • Bring a stock pot of water to the boil. Drop the fish and ginger into the boiling water and return to the boil.
  • Turn the heat to medium-low and simmer for 20 minutes or until the stock becomes creamy white in colour.
  • 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.