Clam and Yellow Croaker Soup
A delicate thick soup blending the umami of clams and yellow croaker, with a silky broth and tender fish cubes.
Ingredients
12 items- Yellow croaker 1 (about 500g)
- Clams 300g
- Ginger 3-4 slices
- Scallions 2
- Shaoxing wine 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Cornstarch 3 tbsp
- Eggs 2
- Cooking oil 1 tbsp
- Sesame oil 1 tsp
- Water as needed
Nutrition
Steps （8 steps）
Scale fish, gut, fillet and cut meat into 1cm cubes; chop bones. Mix fish with wine, salt, egg white, cornstarch, marinate 10 min.
Soak clams to disgorge sand, scrub clean. Slice ginger, chop scallions. Mix cornstarch with water, beat egg white.
Fry fish bones in oil until golden; add wine and boiling water. Boil then simmer 20 min until stock is milky white; strain.
Bring stock to boil with ginger; add clams, cook until opened. Remove clams, take out meat, discard shells.
Heat stock over medium until barely simmering; gently slide in fish cubes, cook until white and floating (about 2 min).
Season with salt and white pepper; stir in cornstarch slurry until broth thickens enough to coat the back of a spoon.
Pour egg white in a stream, stir to form ribbons. Add clams, sesame oil, scallions; stir and turn off heat.
Ladle into bowls; add extra pepper and scallions if desired. Serve hot.
Tips
Frying fish bones before simmering gives milky white stock; marinating fish keeps it tender; thorough sand removal from clams ensures clean broth.
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