Sister Song’s Fish Broth
- 1.2 lbs bass (fish)
- 1 tsp of ginger juice
- 1 tsp of Chinese cooking wine
- Fish bones
- A bunch of spring onion
- some slices of ginger
- 33 ounces of water
- 2 ounces of mushroom
- 2 ounces of baby bamboo shoot
- 2 ounces of ham
- 1 tbsp of garlic
- 1 tsp of black vinegar
- 1 tsp of white pepper
- 1 tsp of sugar
- 2 eggs
- salt to taste
FOR THE FISH MARINADE:
FOR THE FISH BROTH:
Cut the baby bamboo shoots, mushroom, ham into thin shreds. Scramble 2 eggs for later.
- Fillet the fish (bass, perch walleye will work fine). Save the bones for the fish broth. Peel the skin off. Cut it into thin shreds.
- Marinate the fish with 1 tsp of ginger juice and 1 tsp of Chinese cooking wine. (shao xing wine will be good too.)
- Give it a mix, let it sit in the fridge for 20 minutes
- Use the fish bones to make a broth. Add a bunch of spring onion into the pot. And few slices of ginger. Then pour in 33 ounces of water. Add the fish bones. Bring this to a boil. Low heat stews it for 20 minutes.
- Drain the broth. Let’s cook the mushroom, bamboo shoots and ham!
- Add 2 tbsp of oil into the wok. Put in 1 tbsp of garlic, give it a minute to become fragrant.
- Then add in the mushroom, baby bamboo shoots, and ham. Stir it for 1 or 2 minutes.
- Add the fish broth. Bring it to a boil.
- Once it is boiling, add in 2 beaten eggs. Use the spatula to make the egg spread evenly in the broth.
- Wait until it comes back to a boil again. Pour in 1 tbsp of cornstarch slurry which I made ahead of the time. 1 tbsp of cornstarch + 1 tbsp of water, mix it together.
- After you add in the slurry, the soup will be a little thicker. You can dump in the fish. Give it a mix.
- Now we can add in all the seasoning, which is 1 tsp of black vinegar, 1 tsp of white pepper and 1 tsp of sugar. The sugar really helps to bring out the sweetness from the fish.
- You should turn off the heat 1 minute after you put in the fish because you don’t want to overcook it.
- Give it a taste to see if you need more salt. Every ham has different amount of salt, so check every time. You don’t want to ruin it by adding too much salt.