Crucian Carp Soup
Crucian Carp Soup is a classic Chinese dish that beautifully combines the freshness of crucian carp with the crispness of white radish. The creamy white broth has a rich, smooth flavor. White radish helps detoxify, while the fish is packed with protein, making the soup both nutritious and comforting. It’s a perfect dish to enjoy year-round, offering a light and healthy taste no matter the season.
INGREDIENTS
- 1/2 white radish (daikon), peeled and thinly sliced, then julienned
- 1 whole crucian carp (or substitute with another white fish), cleaned and scored on both sides
DIRECTIONS
Prepare the Ingredients:
Peel half of a white radish and slice it into thin strips. Clean and score both sides of the fish with diagonal cuts. Julienne the ginger, and cut the large leek into 1-inch segments.
Fry the Fish:
Heat a pan with oil over medium-high heat. Once the oil is hot (about 375°F), hold the fish by the tail and gently slide it into the pan along the edge. Fry the fish until both sides are golden brown.
Add Aromatics:
Add the julienned ginger and large leek segments to the pan. Cook until fragrant.
Simmer the Soup:
Pour enough hot water into the pot to just cover the fish. Bring it to a boil over high heat, then reduce the heat slightly and let it simmer for 10 to 15 minutes, until the broth turns a milky white color.
Tip:
Using hot water helps to bring out the rich flavor of the soup.
Season the Soup:
Stir in 2 teaspoons of salt and a pinch of white pepper to taste.
Cook the Radish:
Add the shredded radish to the pot, cover, and bring the soup back to a boil. Once boiling, reduce the heat and let it simmer for a few minutes until the radish is tender.
Garnish and Serve:
Turn off the heat, and ladle the soup into bowls. Garnish with chopped green onions and fresh cilantro leaves before serving.