Sai Xie Geng (Crab-Style Fish Soup)
A classic Hangzhou soup that mimics the delicate flavor of crab using fish and eggs. Silky, savory, and aromatic with a touch of vinegar.
Ingredients
13 items- Yellow croaker (or sea bass) 200g
- Eggs 2
- Ham 15g
- Dried shiitake mushrooms 3
- Ginger 5 slices
- Green onions 2
- Broth 500ml
- Shaoxing wine 1 tbsp
- Rice vinegar 1 tbsp
- Salt 1 tsp
- White pepper pinch
- Cornstarch slurry 2 tbsp
- Cilantro small bunch
Nutrition
Steps （7 steps）
Remove skin and bones from fish, cut into 1cm cubes. Marinate with 1 tsp wine, pinch of salt and white pepper for 10 minutes.
Beat eggs with a few drops of vinegar; mince ham; dice soaked shiitake; slice ginger and cut green onions.
Heat 1 tbsp oil in a pot over medium heat. Sauté ginger and green onion for 30 seconds until fragrant, then add shiitake and cook 1 minute.
Add 500ml broth, bring to a boil. Add fish cubes and gently stir, cook about 2 minutes until fish turns opaque.
Reduce heat to low. Slowly pour egg mixture along the edge of the pot, gently stirring to form egg flowers. Cook 30 seconds until set.
Add ham, salt, white pepper and rice vinegar. Stir in cornstarch slurry, increase heat to medium and stir until soup thickens and coats the back of a spoon.
Turn off heat, sprinkle cilantro, gently stir. Ladle into a serving bowl.
Tips
The key to this dish is the final addition of vinegar and white pepper, which create a crab-like flavor. Choose firm white fish for best results.
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