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Yellow Fish Thickened Soup

Preparation Time:   5  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Boil
Cook level:   Easy
Serving Size:   4  (person)


Fresh fish 450 g [Yellow croaker]
Bamboo shoots 100 g [finely shredded]
Chinese mushroom(s) 80 g [soaked, finely shredded]
Ginger (s) a little [diced]
Chinese parsley 30 g [chopped]
Ginger (s) 10 g [shredded]
Egg (s) 1/2 pc [beaten]
Chicken stock 500 ml
Ginger (s) [shredded, for garnish]
Jinhua ham [shredded, for garnish]


Chinkiang vinegar 3 tbsp
Premium Light Soy Sauce 1 tsp
Premium Dark Soy Sauce 1/2 tsp
Pepper a little

  1. Steam yellow croaker until done.  Remove fish meat from bone.
  2. Saute diced ginger.  Add chicken stock, shredded bamboo shoot, shredded Chinese mushrooms, fish meat and boil.  Add Lee Kum Kee Premium Light Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce and pepper.  Add thickening and heat through to make a thickened soup.  Add shredded ginger, chopped Chinese parsley and Chinkiang Vinegar.  Stir-in beaten egg to make egg flower. Garnish with shredded ginger and Jinhua ham.

Tag: Fish

Add ginger to remove the fishy taste of the soup. use medium heat to saute the ginger. Chinkiang Vinegar can remove the fishy smell while white vinegar cannot achieve the same level of effort. Do not add Chinkiang Vinegar too early or the flavor will be totally dispersed in high heat during cooking. However, if added too late, the flavour of Chinkiang Vinegar will be too vigorous and pungent. Timing is very important.
Chef Recommendation

The savoury soy flavour of Premium Light Soy Sauce works great chemistry with the aroma of the Chinkiang Vinegar.

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