Milky Fish Soup
Milky Fish Soup
Ingredients
- as needed leftover threadfin fish bones
- 1 piece ginger, sliced
- 2 stalks green onions, chopped, divided
- 2 tablespoons cooking oil
- as needed hot water
- 500 g fish fillets, cut into serving pieces
- to taste salt
- to taste white pepper
Instructions
- 1
Heat cooking oil in a large pot over medium-high heat.
⏱️ 1 min
- 2
Add the sliced ginger and half of the chopped green onions to the hot oil. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Add the leftover threadfin fish bones to the pot. Sear the fish bones for 3-5 minutes, stirring occasionally, until they are lightly browned.
⏱️ 5 min
- 4
Pour enough hot water into the pot to completely cover the fish bones. Bring the contents to a rolling boil.
⏱️ 5 min
- 5
Once boiling, reduce the heat to low, cover the pot, and simmer the broth for 30 minutes. The broth should turn a milky white color.
⏱️ 30 min
- 6
Carefully strain the soup using a fine mesh strainer into a clean pot or large bowl. Discard the bones, ginger, and green onions solids.
⏱️ 3 min
- 7
Return the strained milky fish broth to a boil over medium-high heat.
⏱️ 2 min
- 8
Add the fish fillets to the boiling broth. Cook for 3-5 minutes, or until the fish is opaque and cooked through.
⏱️ 5 min
- 9
Season the soup with salt and white pepper to taste.
⏱️ 1 min
- 10
Ladle the hot Milky Fish Soup into serving bowls. Garnish with the remaining fresh chopped green onions.
⏱️ 1 min - 11
Serve immediately with rice or noodles.
Kitchen Tools
Milky Fish Soup
- as needed leftover threadfin fish bones
- 1 piece ginger, sliced
- 2 stalks green onions, chopped, divided
- 2 tablespoons cooking oil
- as needed hot water
- 500 g fish fillets, cut into serving pieces
- to taste salt
- to taste white pepper
Instructions
- 1
Heat cooking oil in a large pot over medium-high heat.
⏱️ 1 min - 2
Add the sliced ginger and half of the chopped green onions to the hot oil. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Add the leftover threadfin fish bones to the pot. Sear the fish bones for 3-5 minutes, stirring occasionally, until they are lightly browned.
⏱️ 5 min - 4
Pour enough hot water into the pot to completely cover the fish bones. Bring the contents to a rolling boil.
⏱️ 5 min - 5
Once boiling, reduce the heat to low, cover the pot, and simmer the broth for 30 minutes. The broth should turn a milky white color.
⏱️ 30 min - 6
Carefully strain the soup using a fine mesh strainer into a clean pot or large bowl. Discard the bones, ginger, and green onions solids.
⏱️ 3 min - 7
Return the strained milky fish broth to a boil over medium-high heat.
⏱️ 2 min - 8
Add the fish fillets to the boiling broth. Cook for 3-5 minutes, or until the fish is opaque and cooked through.
⏱️ 5 min - 9
Season the soup with salt and white pepper to taste.
⏱️ 1 min - 10
Ladle the hot Milky Fish Soup into serving bowls. Garnish with the remaining fresh chopped green onions.
⏱️ 1 min - 11
Serve immediately with rice or noodles.