Guizhou-style Spicy Fish Soup

Ingredients

In this adaptation of Chueotang from Korean cuisine to Guizhou cuisine, we incorporate the distinct flavors and spices of Guizhou. The original dish uses Korean spices like gochugaru (Korean chili flakes) and gochujang (Korean chili paste), while the Guizhou-style Spicy Fish Soup features Sichuan peppercorns and dried chili peppers for a more intense heat. Additionally, the original dish uses Korean freshwater fish, while the Guizhou version uses local freshwater fish commonly found in Guizhou. We alse have the original recipe for Chueotang, so you can check it out.

• 500g (1.1 lb) freshwater fish fillets, such as carp or catfish 500g (1.1 lb) freshwater fish fillets, such as carp or catfish
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 tablespoon doubanjiang (fermented broad bean paste) 1 tablespoon doubanjiang (fermented broad bean paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add minced garlic, grated ginger, chopped dried chili peppers, and Sichuan peppercorns. Sauté for 1-2 minutes until fragrant.
2. 2.
   Add doubanjiang (fermented broad bean paste) and stir-fry for another minute.
3. 3.
   Add soy sauce and rice wine, and stir well to combine.
4. 4.
   Pour in the fish or vegetable broth and bring to a boil.
5. 5.
   Reduce heat to low and add the fish fillets to the pot. Simmer gently for 10-15 minutes until the fish is cooked through and tender.
6. 6.
   If desired, mix cornstarch with a little water to make a slurry and add it to the soup to thicken the broth.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Guizhou-style Spicy Fish Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If using whole fish, make sure to remove the scales and clean the fish thoroughly before filleting.

Tips & Tricks

• For an extra kick of heat, add more dried chili peppers or Sichuan peppercorns.
• Adjust the spiciness according to your preference by adding more or less chili peppers.
• If you prefer a thicker broth, use the optional cornstarch slurry to thicken the soup.
• Serve the soup with steamed rice or noodles to make it a complete meal.
• Garnish with fresh cilantro for a burst of freshness.

Serving advice

Serve the Guizhou-style Spicy Fish Soup hot in individual bowls. Accompany it with steamed rice or noodles for a satisfying meal.

Presentation advice

Present the Guizhou-style Spicy Fish Soup in vibrant red bowls to highlight the fiery nature of the dish. Garnish each bowl with a sprig of fresh cilantro for a pop of green color.