Shanxi-style Fish Soup

Ingredients

While the original Romanian dish, Ciorbă de pește "ca-n Deltă," features a sour taste profile with ingredients like lemon juice and sour cream, the Shanxi-style Fish Soup incorporates the unique flavors of Shanxi cuisine. This adaptation includes Shanxi spices such as star anise, Sichuan peppercorns, and Shanxi vinegar, which give the soup a distinct aroma and tangy flavor. Additionally, the use of bok choy and mushrooms adds a touch of freshness and texture to the dish. We alse have the original recipe for Ciorbă de pește "ca-n Deltă", so you can check it out.

• 500g (1.1 lb) fish fillets, such as carp or catfish 500g (1.1 lb) fish fillets, such as carp or catfish
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 2 tablespoons Shanxi vinegar 2 tablespoons Shanxi vinegar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 200g (7 oz) bok choy, chopped 200g (7 oz) bok choy, chopped
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 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): 8g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the star anise and Sichuan peppercorns to the pot and cook for another minute to release their flavors.
3. 3.
   Pour in the fish stock and Shanxi vinegar. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
4. 4.
   Add the fish fillets to the pot and cook for 5 minutes, or until they are cooked through and flaky.
5. 5.
   Stir in the soy sauce and dissolved cornstarch. Cook for an additional 2 minutes to thicken the soup.
6. 6.
   Add the bok choy and mushrooms to the pot and cook for 3-4 minutes, until they are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Shanxi-style Fish Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If using frozen fish, thaw it completely before adding it to the soup.
• Shanxi vinegar — Look for Shanxi vinegar in Asian grocery stores or substitute with black vinegar if unavailable.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before using them to enhance their flavor.

Tips & Tricks

• For a spicier kick, add a small amount of chili oil or chili flakes to the soup.
• Adjust the amount of Shanxi vinegar according to your taste preference. Add more for a tangier flavor.
• Feel free to add other vegetables like carrots or bell peppers for added color and flavor.
• Serve the soup with steamed rice or crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Shanxi-style Fish Soup hot in individual bowls. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color. Serve the soup in beautiful ceramic bowls to enhance its presentation.