milk white carp soup

How to Make Creamy Fish Soup: A Complete Guide to Milky Crucian Carp Soup

Milky crucian carp soup is a beloved comfort food prized for its delicate flavor and nourishing properties. Here’s a simple yet detailed guide to achieving its signature creamy texture.

Ingredients: 1 fresh crucian carp (about 500g), 1 slice of ginger, 2 cloves of garlic, 1 scallion, cooking oil, salt, white pepper, and 1 cup of hot water or milk (optional for extra creaminess).

Steps:

1. Prep the Carp: Clean the carp, removing scales and内脏 (viscera). Pat dry with paper towels. Rub lightly with salt to reduce fishiness.

2. Sear the Fish: Heat 2 tablespoons of oil in a pot over medium heat. Add ginger, garlic, and scallion to fragrance. Place the carp in, searing both sides until golden (about 3 minutes per side). This step is crucial for a rich broth.

3. Simmer for Creaminess: Pour in 6-8 cups of hot water (or pre-boiled water to keep the soup clear). Bring to a boil, then reduce to low heat. Simmer uncovered for 20-25 minutes, skimming off any foam.

4. Finish and Serve: For a creamier texture, add 1 cup of milk (dairy or plant-based) in the last 5 minutes. Season with salt and white pepper. Garnish with chopped scallions.

Tips: Use fresh carp for the best flavor; avoid overcooking to keep the flesh tender. The soup naturally thickens as collagen releases, creating a milky base without flour. Enjoy this warm, nutrient-packed soup as a starter or main dish!