Fish Soup Chinese Recipe

Fish soup is an iconic dish across many cultures, particularly in Asian cuisine. It brings together the delicate flavors of fresh fish, aromatic herbs, and a variety of vegetables, all simmered in a comforting broth. If you’re in the mood for something nourishing, light, yet bursting with flavors, this Chinese-style fish soup is the perfect dish to try. Known for its subtle yet profound taste, Chinese fish soup is often a staple in family meals and special gatherings, embodying warmth and tradition. Whether served as an appetizer or a main course, it’s a fantastic way to enjoy the natural sweetness of the fish, paired with a savory, herbal broth.

In this guide, I’ll take you through every part of the process-from gathering the ingredients to perfecting the dish. So, let’s dive into this flavorful journey!

Chinese fish soup is as diverse as the country itself, with countless regional variations. However, many traditional Chinese fish soups follow a simple yet effective formula: fresh fish, aromatic herbs, vegetables, and a broth that’s both savory and light. The ingredients, cooking techniques, and flavors are designed to highlight the freshness of the fish without overwhelming it with spices or heavy seasonings.

One key feature of Chinese fish soup is that the broth is often simmered for hours, drawing out the deep, rich flavors of the fish and other ingredients. The result is a fragrant, clear soup that feels light yet fulfilling.

This recipe focuses on a classic Cantonese-style fish soup, known for its clear and delicate broth. The fish is typically a white, mild-flavored variety, such as tilapia or snapper, and the seasonings are kept simple-just enough to enhance the natural flavors.

Ingredients Needed

To make this delicious Chinese fish soup, you’ll need a few fresh ingredients to ensure it turns out just right. Here’s a list of what you’ll need:

For The Broth

Fresh whole fish (snapper, tilapia, or any firm white fish) – 1 medium (about 2 pounds)
Ginger – 2-inch piece, sliced thinly
Spring onions (green onions) – 3-4 stalks, cut into large pieces
Garlic – 2 cloves, smashed
Chinese cooking wine (Shaoxing wine) – 2 tbsp (optional, but highly recommended)
White pepper – ½ tsp
Salt – 1 tsp (adjust to taste)
Water – 6-7 cups
Aromatic herbs (optional) – a handful of cilantro stems or Chinese wolfberries (goji berries) for an extra boost of flavor
Dried Shiitake mushrooms – 3-4 (optional for deeper umami)

For The Vegetables (Optional)

Tofu – 1 block, cut into cubes (soft or silken)
Bok choy or Chinese cabbage – 2 cups, chopped
Carrots – 1 medium, sliced thin
Snow peas – 1 cup

Cooking Instructions

Now, let’s get to the fun part-cooking the fish soup. The method is quite straightforward, but the key is to take your time so that the flavors truly come together. Follow these steps:

Prepare The Fish
- Rinse the fish under cold water and pat it dry. If you’re using a whole fish, you may want to gut it, remove the gills, and score the body lightly to help the flavors absorb during the simmering process. Cut it into sections (fillets or large chunks) for easier cooking.
Prepare The Broth
- In a large pot, add the water and bring it to a boil. Once it reaches a rolling boil, reduce the heat to medium-low.
- Add the fish into the pot. You want the fish to cook gently so it doesn’t fall apart. Let the fish simmer for about 10-15 minutes.
- While the fish cooks, add the ginger, garlic, spring onions, and Chinese cooking wine. These ingredients will release their aromatic qualities and infuse the broth with flavor.
Skim The Broth
- As the fish simmers, you’ll notice some scum or impurities rising to the surface. Use a spoon or ladle to skim this off to ensure the broth remains clear and clean. This helps the soup maintain its delicate and refined taste.
Add The Vegetables And Seasoning
- After 15 minutes, add in your chosen vegetables (bok choy, carrots, etc.). Then, season the broth with salt and white pepper to taste. Allow the soup to simmer for another 5-10 minutes, so the vegetables soften and the flavors meld.
Final Touches
- Taste the broth to see if it needs more seasoning. If you like it more herbal, toss in a handful of cilantro stems or goji berries. For a slight umami boost, add a few dried shiitake mushrooms.
- If you’re using tofu, gently add it in toward the end and let it warm through. For extra richness, some cooks add a splash of sesame oil just before serving.
Serve
- Once everything is tender and flavorful, remove the soup from the heat. Ladle it into bowls, ensuring you get both fish and vegetables in each serving. Garnish with fresh cilantro or green onions for an added layer of freshness.

Ingredient Insights

Understanding the ingredients in your fish soup can help elevate your dish. Here’s a breakdown of the key elements:

Fresh Fish: The type of fish you choose greatly impacts the flavor of the broth. Mild, firm white fish like snapper, tilapia, or sea bass are perfect for this soup because they impart a delicate, sweet flavor to the broth. Avoid oily fish like mackerel or salmon, as they can overwhelm the soup’s light nature.
Ginger & Garlic: These two ingredients are foundational in Chinese cuisine and work together to add depth to the broth. Ginger offers a warm, zesty kick, while garlic provides a savory, earthy base.
Chinese Cooking Wine (Shaoxing wine): This wine adds complexity and depth to the broth, making it a staple in Chinese soups and stews. If you don’t have it, a dry sherry can be used as a substitute, though the flavor won’t be quite the same.
Spring Onions (Green Onions): These are often used to flavor the soup and are typically discarded after cooking, leaving just their essence behind in the broth. Their mild, slightly sweet flavor balances the stronger components like garlic and ginger.
Tofu & Vegetables: Soft tofu provides a gentle, creamy texture that pairs beautifully with the broth. Vegetables like bok choy and carrots add not only nutritional value but also color and a bit of crunch. You can customize the vegetables based on what’s in season or what you have available.

Expert Tips

Freshness is Key: The fresher the fish, the better your soup will be. If possible, buy whole fish from your local market and ask the fishmonger to clean it for you. This ensures the fish is as fresh as possible and will give the soup that sweet, delicate flavor.
Simmer, Don’t Boil: Avoid a vigorous boil. The goal is to gently simmer the fish and extract the flavors slowly. A rapid boil will break down the fish too quickly, leaving you with a cloudy, overcooked soup.
Skim Often: Don’t skip the step of skimming the scum off the surface. It may seem tedious, but it ensures a clear, clean broth. You’ll notice a marked difference in the soup’s clarity and flavor if you do this consistently.
Customize the Flavor: Feel free to adjust the seasoning to your preference. If you like it spicier, add a bit of chili oil or fresh chili peppers. A splash of soy sauce or fish sauce can also provide a deeper savory flavor.

Recipe Variations

While this recipe is based on a classic Cantonese-style fish soup, you can easily tailor it to your tastes. Here are a few variations you might want to try:

Spicy Fish Soup: Add fresh chili peppers, chili paste, or a dollop of chili oil to the broth for a spicy kick. This works especially well with firmer fish like cod or halibut.
Herb-Infused: If you love herbal flavors, try adding ingredients like Chinese angelica root (Dong Quai) or chrysanthemum flowers. These herbs are thought to have medicinal properties in traditional Chinese medicine.
Coconut Fish Soup: For a richer version, swap out half the water with coconut milk. This will give the broth a creamy texture and a subtly sweet flavor that pairs well with the fish.

Final Words

Making a bowl of Chinese fish soup is more than just a cooking process-it’s about creating a dish that brings warmth, nourishment, and comfort to your table. This soup is simple yet profound in its ability to highlight the natural flavors of the ingredients, especially the fish. It’s a dish that doesn’t rush the flavors; instead, it lets them evolve slowly as they simmer together.

Whether you’re a novice cook or a seasoned chef, this recipe is forgiving and adaptable. You can make it your own with a few tweaks to the ingredients and seasonings. And once you’ve mastered this version, you can experiment with endless variations to suit your mood and taste.

Fish Soup Chinese Recipe