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We hope you got insight from reading it, now let’s go back to pickled green and tofu bass soup雪菜豆腐鲈鱼汤 recipe. You can cook pickled green and tofu bass soup雪菜豆腐鲈鱼汤 using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Pickled green and tofu bass soup雪菜豆腐鲈鱼汤:
- Provide 2 baby Bass (6oz each)
- Take 4 oz organic tofu
- Use 1/2 homemade pickled Kale
- Take 1 Tsp pickled chilli
- Get 3 garlic cloves, minced
- Take 1 inch fresh or pickled Ginger, sliced
- Get Salt or fish sauce
- Get 4 oz pennies, steamed
- Use 1/2 onion, sliced
Steps to make Pickled green and tofu bass soup雪菜豆腐鲈鱼汤:
- Pan sear bass on both sides until golden brown. Set aside.
- Sauté onion, garlic, pickled Ginger, chilli and Kale in oil until aromatic for about 2 minutes.
- Add 2 cups of homemade fish broth or children broth. Place fish back in. Add water until the liquid covers the fish and all veggies.
- Bring it to a boil then simmer for about 10 minutes.
- Add more water if the liquid evaporate too much. Add steamed pennies before adjust the final seasoning. Decorate with green onions before serving.
Chinese soup stocks are made mostly with pork, chicken or beef and a variety of vegetables. Chinese stocks using fish is not very common. I think the French are better at making fish consomme. This soup was rich, had many flavors. My husband has been raving about it for a week.
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