Sour Plum Fish Soup with Leftover Rice
Servings: 2 servings
Ingredients
- 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)
Instructions
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.
Video
Notes
- 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.