This carp soup is said to have several health benefits and originates from the Jiangsu region. Jiangsu is one of the 8 great cuisines of China.
*Although the original recipe is with crucian carp, we recommend the use of Nile perch as taste alternative, as crucian carp is scarcely available in Europe.
Preparation time 10 minutes
Type Soup
Origin Jiangsu, China
Servings 2
Ingredients
- 2 portions of Nile perch, cleaned
- 200g tofu*
- 2 stems of spring onion*
- 1 ginger clove*
- cooking wine
- pinch of salt
- 2 stems of coriander or chive
- peanut oil
- Chinese wolfberry
- pinch of white pepper
- 500ml water
*Available in the fresh department of our physical stores. Check the locations of Amazing Oriental stores here.
Preparation
Step 1
Wash and salt the fish, then marinate it in wine for 10 minutes. Slice ginger and spring onion in slices. Slice tofu in thick rectangles.
Step 2
Heat the oil in the frying pan. Fry the Nile perches until golden brown.
Step 3
Add 500ml of water, wolfberry, white pepper and ginger to the fish and bring to boil, for 10 minutes. If the soup is turning white, lower the heat and slow cook for 20 minutes.
Step 4
Add the tofu and cook for 5 minutes.
Step 5
Pour the soup into bowls. Season with spring onion and salt.