How to Make Chinese Fish Soup

How to Pick a Fresh fish?

When selecting a fish for making soup, you should look for a firm and fleshy fish with clear and bulging eyes. You should also give the fish a sniff to make sure it doesn’t have a strong or unpleasant smell. Some good options for making Chinese fish soup include cod, halibut, sea bass, or snapper. You can also ask your fishmonger for recommendations on which types of fish would be best for soup.

Do I need to butcher the fish?

It depends on the recipe you are using and your personal preference. Some people prefer to leave the fish whole and remove the bones after cooking, while others prefer to cut the fish into smaller pieces before cooking. If you are using a whole fish, you may need to gut and clean it before cooking. If you are using fillets or steaks, you can skip this step. When in doubt, you can consult the recipe you are using or ask a fishmonger for guidance on preparing the fish for cooking.


  • 1 sea bass
  • ginger
  • garlic cloves
  • onion
  • Salt
  • white sugar
  • Goji berries


Step 1:
Prepare sea bass, shredded ginger, shallots, sliced garlic, and goji berries.

Step 2:
When the oil in the pot is seven minutes hot, add the sea bass and fry on both sides until the surface is slightly yellow. In order to fully stew the original juice of the fish, cut the middle of the fish.

Step 3:
Add an appropriate amount of boiling water to make the fish level. At the same time, add shredded ginger and garlic slices, cover the pot and boil on high heat for 5 minutes. At this time, the soup that has emerged from the fish soup is milky white. Simmer on low heat for about 5 minutes, add appropriate amount of salt, a little bit of sugar, and sprinkle wolfberries and chopped green onion.

Tips: The fish soup cooked in boiling water is not only delicious and tender, but also pure white like milk. The role of white sugar is to enhance the umami taste. Adding a little white sugar will make the already delicious fish soup more rich and mellow

Step 4:
The fourth step: ready, thick, white and delicious sea bass soup!

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