Teochew cuisine is known for its light yet flavorful dishes, and one of its most beloved staples is Teochew Fish Soup. This comforting dish is celebrated for its clear, umami-rich broth, tender slices of fresh fish, and nutritious ingredients. Unlike creamy or thick soups, Teochew Fish Soup is all about delicate flavors that highlight the freshness of the fish.
In this recipe, we’ll show you how to make an authentic Teochew-style fish soup with a clear and savory broth, tender fish slices, and fresh vegetables. Perfect for a light yet nourishing meal, this dish is easy to prepare and packed with wholesome goodness.
What Makes Teochew Fish Soup Special?
Teochew Fish Soup stands out from other fish soups due to its clean, clear broth. Instead of using heavy seasonings or milk, this soup relies on fresh fish, ginger, tomatoes, preserved vegetables, and fish bones to develop its deep, natural flavor.
It is often served with rice or noodles and can be customized with additional toppings like fried shallots, tofu, or seaweed. Some variations also include evaporated milk for a creamier taste, but the traditional version remains light and refreshing.
Ingredients for Authentic Teochew Fish Soup
For the Broth
- 1 whole fresh fish (such as pomfret, red snapper, or batang) – cleaned and sliced
- 1.5 liters of water
- 2-3 slices of ginger
- 1 stalk of spring onion, cut into 2-inch pieces
- 1 tomato, cut into wedges
- 30g of preserved mustard greens (salted vegetables), rinsed and sliced
- 1 tablespoon of dried anchovies, rinsed
- 2 cloves of garlic, lightly smashed
- 1 tablespoon of Shaoxing wine (optional)
- Salt and white pepper to taste
For Serving
- Steamed rice or rice noodles
- Fresh coriander leaves, chopped
- Fried shallots (optional)
- Sliced red chili with soy sauce (as a dipping sauce)
Step-by-Step Instructions
Step 1: Prepare the Fish
- Clean the fish thoroughly by rinsing it under cold water and patting it dry.
- Slice the fish into thin fillets, leaving the head and bones intact (these will be used to enhance the broth’s flavor).
- Lightly season the fish slices with a pinch of salt and white pepper, then set them aside.
Step 2: Make the Broth
- In a large pot, bring 1.5 liters of water to a gentle boil.
- Add the fish head and bones, followed by the ginger slices, garlic, and dried anchovies. Let it simmer for 20-30 minutes to extract the flavors.
- Skim off any impurities or foam that rise to the surface to keep the broth clear.
- Add the tomato wedges, preserved mustard greens, and spring onions, and continue simmering for another 10 minutes.
- Season the broth with salt, white pepper, and Shaoxing wine (if using). Taste and adjust the seasoning if needed.
Step 3: Cook the Fish Slices
- Bring the broth to a gentle simmer, then add the fish slices.
- Let the fish cook for 2-3 minutes or until they turn opaque and firm. Avoid overcooking to keep the fish tender.
Step 4: Serve and Enjoy
- Ladle the hot soup into bowls, making sure to include fish slices, tomatoes, and preserved mustard greens.
- Garnish with chopped coriander and fried shallots for extra aroma.
- Serve with steamed rice or rice noodles, along with a side of red chili in soy sauce for dipping.
Tips for the Best Teochew Fish Soup
✔ Use Fresh Fish – The key to a flavorful soup is using fresh, high-quality fish. Popular choices include batang (Spanish mackerel), pomfret, or red snapper.
✔ Don’t Overcook the Fish – Fish slices cook very quickly in hot broth, so remove them as soon as they turn opaque.
✔ Enhance the Broth with Fish Bones – For an even richer flavor, gently pan-fry the fish head and bones before adding them to the broth.
✔ Adjust the Saltiness – Preserved mustard greens add a salty tang, so taste the broth before adding extra salt.
✔ Make It Spicy – Add sliced red chili or chili padi for a kick of heat.
Conclusion
Teochew Fish Soup is a simple yet deeply satisfying dish that brings out the natural sweetness of fresh fish. With its light and nutritious broth, tender fish slices, and tangy tomatoes, this dish is perfect for any occasion—whether as a healthy lunch, a comforting dinner, or a nourishing meal on a rainy day.
Whether you’re new to Teochew cuisine or a longtime fan, this authentic recipe will help you recreate the classic Teochew Fish Soup at home. Give it a try and enjoy the fresh, umami-packed flavors of this beloved dish!
FAQs
1. Can I use frozen fish instead of fresh fish?
Yes, but fresh fish is always preferred for the best flavor. If using frozen fish, thaw it completely before cooking and pat it dry to remove excess moisture.
2. What type of fish is best for Teochew Fish Soup?
Popular choices include batang (Spanish mackerel), pomfret, red snapper, and grouper. Choose firm-fleshed fish that won’t break apart easily in the soup.
3. Can I add evaporated milk to the broth?
Traditionally, Teochew Fish Soup is clear, but if you prefer a creamier texture, you can add a splash of evaporated milk. This variation is common in some hawker stalls.
4. How can I make the soup more flavorful?
For extra depth, pan-fry the fish bones before simmering them in the broth. You can also add a few slices of dried sole fish for an umami boost.
5. Can I store Teochew Fish Soup for later?
It’s best enjoyed fresh, but you can store the broth (without the fish) in the fridge for up to 2 days. Reheat it before adding fresh fish slices.
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