Chinese Milky Fish Soup with Tofu (鲫鱼豆腐汤)

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Check that the fish is scaled and gutted. Trim the fins and remove any dark film inside the cavity, then pat dry inside and out. Sprinkle ¼ tsp marinade salt on each side and refrigerate for about 30 minutes. While it rests, prepare four ginger slices, pit and halve the three red dates, and slice the tofu into ½-inch pieces. Wash and finely chop the scallions (2) and cilantro (1 tablespoon); keep them and the measured goji berries separate from the raw fish.

   Salted fish marination · 30 minUses 1–1¼ lb scaled and cleaned whole carp · ½ tsp salt for the fish · 4 slices ginger · 3 dried Chinese red dates (jujubes) (pitted and cut in half lengthwise) · 1 tablespoon dried goji berries · 1 lb soft tofu, cut into ½-inch slices · 2 scallions (finely chopped) · 1 tablespoon cilantro (chopped)

2. 2

   Step 2: Bring the 7 cups soup water to a boil in a separate saucepan. Cover and keep it hot at a gentle simmer while you fry the fish.

   Uses 7 cups water for the soup

3. 3

   Step 3: Heat a clean, dry wok until lightly smoking, then add all 3 tbsp neutral oil and swirl to coat. Reduce to medium heat and fry the prepared ginger for about 1 minute, until the edges brown. Lift the ginger into a clean bowl and retain it for the soup, leaving the oil in the wok.

   Brown the ginger · 1 minUses 3 tablespoons neutral oil · Four prepared ginger slices from step 1

   
4. 4

   Step 4: Increase the wok heat to medium-high and carefully lay the dry fish in the retained oil. Leave it undisturbed so the skin sets; carefully tilt the wok to move oil along its length. Check from 3 minutes within the 3–5-minute guide and continue until the first side is golden brown.

   First fish side: check after 3 minutes · 3 minUses All salted fish from step 1, separate from the prepared vegetables and herbs · Retained pan oil from step 3, with the ginger held separately

   
5. 5

   Step 5: Carefully turn the fish and brown the second side, checking from 3 minutes within the same 3–5-minute guide. Keep the browned ginger aside until the soup stage. The fish will finish cooking in the broth.

   Second fish side: check after 3 minutes · 3 minUses Fish and retained pan oil from step 4

   
6. 6

   Step 6: Pour the 2 tbsp Shaoxing wine around the wok rim. Carefully add all the boiling soup water, ½ tsp sugar, prepared red dates and reserved browned ginger. Cover and bring back to a full boil over high heat, then boil covered for 10 minutes. Golden pan-frying followed by the boiling water gives the broth its milky appearance.

   Covered fish-soup boil · 10 minUses Browned whole fish and retained pan oil from step 5 · All 7 cups of hot water from step 2 · 2 tablespoons Shaoxing wine · 1/2 teaspoon sugar · Three pitted and halved red dates from step 1 · All browned ginger lifted out in step 3

   
7. 7

   Step 7: Uncover and add the prepared goji berries and tofu slices. Cover again and simmer over medium heat for another 10 minutes. The tofu should be hot throughout and the fish flesh fully opaque and flaking; check for 63°C/145°F in the thickest flesh where practical, and continue cooking if needed.

   Covered tofu simmer · 10 minUses All fish and broth from step 6 · The measured 1 tbsp goji berries from step 1 · All 1 lb sliced tofu from step 1

   
8. 8

   Step 8: Stir in ½ tsp white pepper, the optional ¼ tsp sesame oil, and the prepared scallions and cilantro. Taste and add a little extra salt only if needed. Share the hot soup between two servings. Carp contains many fine bones: remove them carefully when portioning, especially before serving children.

   Uses All cooked fish, tofu and broth from step 7 · 1/2 teaspoon white pepper (or to taste) · 1/4 teaspoon sesame oil (optional) · Two finely chopped scallions and 1 tbsp chopped cilantro from step 1 · Optional extra salt, only to taste