Kombu Fresh Fish Soup
ID: 44008f5d...
Chef A-Qing shares how to make a fresh, sweet, and non-fishy Kombu Fish Soup at home. By steeping the kombu for a flavorful broth and using a salt-wash technique to remove odors, you can create the perfect fish soup.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Turn off the heat and use residual warmth to steep the kombu for a clean, sweet broth. → Remove fish fins and cut into pieces. Massage with salt and rice wine to remove odors, then rinse clean with water. → When the broth is simmering, add the threadfin (wu-zai fish) and rice wine, keeping it at a light simmer until cooked. → Add gold-thread mushrooms (Enoki variety), sea bass fillets, and seasonings (salt, rock sugar, pepper salt) and continue to cook. → Place shredded kombu, green onions, and ginger strips in a serving bowl, then pour the boiling hot fish soup over them to serve.
Cooking Steps
Brief Cooking Order
Turn off the heat and use residual warmth to steep the kombu for a clean, sweet broth. → Remove fish fins and cut into pieces. Massage with salt and rice wine to remove odors, then rinse clean with water. → When the broth is simmering, add the threadfin (wu-zai fish) and rice wine, keeping it at a light simmer until cooked. → Add gold-thread mushrooms (Enoki variety), sea bass fillets, and seasonings (salt, rock sugar, pepper salt) and continue to cook. → Place shredded kombu, green onions, and ginger strips in a serving bowl, then pour the boiling hot fish soup over them to serve.
Introduction
Chef A-Qing shares how to make a fresh, sweet, and non-fishy Kombu Fish Soup at home. By steeping the kombu for a flavorful broth and using a salt-wash technique to remove odors, you can create the perfect fish soup.
Step 1
Bring a pot of water to a boil, then turn off the heat and add the kombu to steep for a flavorful broth.
Step 2
Prepare the fish by scrubbing away any blood clots in the abdominal cavity, trimming all fins (including the tail fin), and cutting the threadfin and sea bass into bite-sized pieces.
Step 3
Place the fish in a bowl, add 0.5 teaspoon of salt, and massage until tacky. Add 1 tablespoon of rice wine and massage again. Rinse with water 2-3 times to thoroughly remove any fishy odors.
Step 4
Remove the steeped kombu. Bring the broth to a light simmer, add the threadfin (which takes longer to cook) and 1 tablespoon of rice wine, keeping the pot at a gentle simmer throughout.
Step 5
Trim the roots off the gold-thread mushrooms and cut them to an appropriate length.
Ingredients List
Important Notes
💡 Steeping the kombu allows it to release its full, sweet flavor without any bitterness.
⚠️ Before cooking the fish, thoroughly clean out blood clots from the belly and trim all fins; this is the most critical step for removing fishy odors.
✨ Massaging the fish with salt until tacky before adding rice wine and rinsing ensures the fish is pristine, resulting in a clear, non-fishy broth.
🔥 Do not boil the soup vigorously; maintain a gentle simmer throughout to ensure the soup remains clear rather than cloudy.
🍄 Gold-thread mushrooms have a unique aroma and sweetness, making them an excellent accompaniment to fish soup.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...