Sour Plum Fish Soup with Leftover Rice

Prep Time: 5 minutes | Cook Time: 10 minutes | Servings: 2

Whenever I have leftover rice, I like to add it to this sour plum fish soup — a light, savoury-sour broth with tender fish slices. It’s healthy, warm, comforting and comes together in one pot in under 20 minutes.

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Watch How to Make It

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Equipment

Claypot — Shopee | Lazada | Amazon

Any 2-litre pot works for this recipe too.

What Is Sour Plum?

Sour plum, sold as salted water plum (咸水梅), is a Chinese preserved plum brined in salt and water rather than dried. It’s used in Chinese cooking to add a tangy, salty note to broths and soups, like this fish soup. You’ll find it in jars at Asian grocery stores, usually in the pickled and preserved foods section.

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Ingredients You’ll Need

Serves 2

• 1 bowl cooked rice (熟米饭)
• 250 grams fish slices (鱼片)
• 3 cloves garlic, roughly chopped (大蒜)
• 2 slices ginger (姜片)
• 3 sour plum, pitted (酸梅)
• 1 tomato (番茄)
• 800 ml water (水)
• Salt and pepper to taste (盐和胡椒粉)
• 2 tablespoons cooking oil (食用油)

Fish Marinade (鱼片腌料)

• 1 tablespoon Shaoxing wine (绍兴酒)
• 1/4 teaspoon salt (盐)

Garnish (装饰)

• Chinese celery (芹菜叶)

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How to Make Sour Plum Fish Soup with Leftover Rice

Step 1 — Prep the Fish

Clean the fish slices well, then marinate with the Shaoxing wine and salt while you prepare the rest of the soup.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of oil in a pot and sauté the garlic and ginger until fragrant.

Step 3 — Add the Tomato

Add the tomato and toss a few times.

Step 4 — Add Water and Bring to a Boil

Pour in the water and bring it to a boil.

Step 5 — Add Sour Plum, Rice, and Fish

Add the sour plum, leftover rice, and marinated fish slices. Cover with a lid and cook on low heat for about 5 minutes, or until the fish is cooked through.

Tip: Keep the heat low once the fish goes in — it cooks fast and turns rubbery if the soup boils too hard.

Step 6 — Season and Garnish

Season with salt to taste. You can also add a touch of sugar and pepper if you like. Garnish with Chinese celery before serving.

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Tips for the Best Sour Plum Fish Soup with Leftover Rice

• Any tender white fish works. Use any tender white fish you like — just stir gently once it’s in the soup so the slices don’t break apart.
• Don’t skip the marinade. A quick marinade in Shaoxing wine and salt removes any fishy smell and keeps the fish tasting clean.
• Taste before adding more salt. Sour plum varies in saltiness between brands — taste the broth first before seasoning further.
• Adjust with sugar and pepper. A touch of sugar balances the sourness, and pepper adds a bit of warmth — add both to taste.

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Frequently Asked Questions

What is sour plum?

Sour plum, sold as salted water plum (咸水梅), is a Chinese preserved plum brined in salt and water rather than dried. It’s used in Chinese cooking to add a tangy, salty note to broths and soups, like this fish soup. You’ll find it in jars at Asian grocery stores, usually in the pickled and preserved foods section.

What fish works best for this soup?

Use any tender white fish you like — just stir gently once it’s in the soup so the slices don’t break apart.

Can I use freshly cooked rice instead of leftover rice?

Yes.

How do I store leftover fish soup?

Best eaten right after cooking.

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Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

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