Chaozhou Fish Dumpling and Fish Noodle Soup
Chaozhou-style fish noodle soup with handmade fish noodles and fish dumplings in a clear, savory broth.
Ingredients
10 items- Dried fish noodles 150g
- Fish dumplings 12 (about 200g)
- Lettuce a handful (about 50g)
- Scallion 1 stalk
- Celery 1 stalk
- Broth (chicken or fish) 500ml
- Salt 1/2 teaspoon
- Fish sauce 1 tablespoon
- White pepper a pinch
- Sesame oil 1 teaspoon
Nutrition
Steps （8 steps）
Soak dried fish noodles in warm water until soft, about 20 minutes. Drain. Skip if using fresh noodles.
Bring a pot of water to a boil. Cook the soaked noodles for 2 minutes. Drain and rinse under cold water. Set aside.
In the same boiling water, cook fish dumplings for 3-4 minutes until they float and become translucent. Drain, reserving some cooking water.
In another pot, bring broth to a boil with 2 tablespoons reserved dumpling water. Reduce to simmer.
Season broth with 1/2 teaspoon salt, 1 tablespoon fish sauce, and a pinch of white pepper. Keep at gentle simmer.
Blanch lettuce in the broth for 10 seconds; immediately transfer to serving bowl.
Portion noodles and dumplings on top of lettuce.
Ladle hot broth over everything. Garnish with scallion, celery, and drizzle sesame oil. Serve immediately.
Tips
Do not overcook fish noodles; they should be just tender. Fish dumplings are done when they float. For a richer broth, use fish bones. Add chili oil or vinegar to taste.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Char Siu Bao (BBQ Pork Buns)
Char Siu Bao is a classic Cantonese dim sum delicacy, featuring soft, fluffy dough wrapped around a savory-sweet filling of barbecue pork. With every bite, the rich sauce bursts with flavor. Whether enjoyed in teahouses or homemade, it's an unforgettable treat.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.