Spicy Chinese Fish Soup

A deep, dark broth featuring pearly cod chunks that flake under the spoon. A sharp kick of chili and Sichuan pepper is followed by the rounded umami of dashi.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 339
• Protein: 34 g
• Carbs: 24 g
• Fat: 11 g

Ingredients

• 500 g Atlantic cod ( in large chunks )
• 1 L dashi stock
• 3 piece Garlic ( crushed )
• 1 piece Thai chili ( finely sliced )
• 50 g wood ear mushroom ( rehydrated and sliced )
• 100 g Bambusa vulgaris or Phyllostachys edulis ( in matchsticks )
• 3 tbsp soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 1 tsp Sichuan peppercorn ( crushed )
• 2 piece star anise
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced for garnish )
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Infusing aromatics

   Heat the sesame oil in a wok. Add the crushed garlic, grated ginger, sliced chili, star anise, and Sichuan pepper. When the aroma becomes pungent and the garlic starts to brown, it's ready.

2. Broth base

   Pour in the dashi broth, soy sauce, and rice vinegar. Bring to a simmer. Add the black mushrooms and bamboo shoots. Let it simmer gently so the flavors meld.

3. Poaching the fish

   Slide the cod pieces into the simmering liquid. The fish is cooked when the flesh becomes opaque and flakes easily with a spatula. Serve sprinkled with sliced green onions.

Chef's tips

• Do not boil the fish vigorously, it will become rubbery. The liquid should only be simmering.
• If you want more heat, add a spoonful of chili oil just before serving.

Storage

Consume immediately. The fish loses its texture if reheated.