Song Sao's fish soup

How to Make Sister Song's Fish Soup: A Culinary Guide

Sister Song’s Fish Soup, a celebrated Hangzhou delicacy dating back to the Southern Song Dynasty, delights with its silky texture and umami-rich flavor. Here’s a step-by-step guide to recreating this classic dish.

Ingredients:

- 500g fresh grass carp, deboned and filleted

- 150g shredded bamboo shoots, 50g shredded shiitake mushrooms

- 2 egg whites, 1.5 tbsp rice vinegar, 1 tsp soy sauce

- Salt, white pepper, and cornstarch for seasoning

Steps:

1. Prepare the Fish: Rinse fish fillets, pat dry, and finely mince. Transfer to a bowl, add egg white, 1 tsp salt, and 1 tsp cornstarch. Stir vigorously until the mixture becomes sticky and fluffy. Set aside.

2. Simmer Broth: In a pot, bring 4 cups of water to a boil. Add bamboo shoots, mushrooms, and a pinch of salt. Reduce heat and simmer for 5 minutes.

3. Cook the Fish: With a spoon, gently drop the fish mixture into the broth, forming small oval shapes. Simmer for 3–4 minutes until the fish turns opaque.

4. Season and Thicken: Stir in rice vinegar, soy sauce, and white pepper. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water, then gradually add to the soup to thicken.

5. Serve: Ladle into bowls, drizzle with a few drops of sesame oil, and garnish with chopped cilantro.

This iconic soup balances tender fish, savory broth, and a hint of tanginess, offering a taste of Hangzhou’s culinary heritage. Enjoy its delicate warmth with steamed rice!