Chef Sam - how to cook a very traditional Cantonese dish - fish soup with salted vegetables 咸菜鲫鱼汤

salted vegetables

🥗Healthier: fresh vegetables

💰Cheaper: canned vegetables

Fresh vegetables provide better flavor and nutrition.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a lower-cost protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more economical.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers similar acidity, while vinegar is a cost-effective substitute.

Wash the tilapia fish thoroughly, especially the inside and near the backbone to remove any blood and odor.

Cut ginger into small strips.

Heat oil in a wok over medium heat.

Fry the ginger strips in the oil until they are slightly brown.

Carefully place the tilapia fish in the wok, with the head pointing away from you to avoid splatter.

Fry the fish until it is slightly browned on the outside, but not fully cooked.

Remove some excess oil from the wok after frying the fish.

Add hot water to the wok, enough to cover the fish, approximately 2-3 cups.

Turn the heat back up to bring the water to a boil.

Add the salted vegetables to the boiling water.

Cover the wok and let it boil for 5-10 minutes, checking after 5 minutes.

After about 10 minutes, check the soup; the color should have changed and the water level reduced.

Taste the soup to check the flavor.

Add a few roselle leaves to the soup for additional flavor, noting that they are optional.

Once the fish is soft, carefully slide it out of the soup along with the other ingredients.

Garnish the soup with coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens