One Fish Two Ways
One fish, two flavors: silky fillets and creamy fish head soup. A classic dish that maximizes the whole fish, perfect for family gatherings.
Ingredients
14 items- Grass carp (or carp) 1 whole (about 2.2 lbs)
- Firm tofu 7 oz (200 g)
- Egg white 1
- Cornstarch 1 tbsp
- Ginger 1 piece (0.5 oz)
- Scallions 3 stalks
- Cilantro 2 sprigs
- Cooking wine 2 tbsp
- Salt 1 tsp
- White pepper ¼ tsp
- Vegetable oil 3 tbsp
- Boiling water 4 cups (1 liter)
- Sugar ½ tsp
- White vinegar 1 tsp
Nutrition
Steps （9 steps）
Clean the fish, remove scales, gills and innards. Cut off head, fillet the body, chop bones into chunks, slice fillets into even pieces.
Marinate fillets with salt, cooking wine, egg white and cornstarch. Mix until sticky and let rest for 15 minutes.
Split the fish head, cut bones into pieces, marinate with cooking wine and ginger slices for 10 minutes to remove fishiness.
Heat oil in a pot over medium heat, sauté ginger, add fish head and bones, fry over medium-low heat until golden on both sides, about 3 minutes.
Add boiling water, bring to a boil over high heat, skim foam, add scallion sections, simmer over medium heat for 10 minutes until creamy, then add tofu and cook 5 more minutes.
In a small bowl, mix water, cornstarch, salt, sugar and white vinegar to make a sauce; it will give the fillets a glossy finish.
Bring a pot of water with salt and oil to a boil, turn off heat, gently slide in fillets, blanch about 30 seconds until white, then drain.
Heat a little oil in another pan, sauté minced ginger and garlic over low heat, pour in sauce, cook until thickened, add fillets and toss quickly to coat, garnish with scallions.
Ladle fish head soup into a bowl, sprinkle with cilantro. Plate fillets on another dish. Enjoy the two‑way fish meal with soup and stir‑fry.
Tips
Marinate fillets with egg white and starch for a silky texture. Always use boiling water for the soup to achieve a creamy color quickly.
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