Chinese Milky Fish Soup with Tofu (鲫鱼豆腐汤)
This Milky Carp and Tofu Soup (鲫鱼豆腐汤) is a common Chinese recipe for new moms who have just given birth. It is meant to replenish and warm the body, as well as promote lactation. We’re no doctors, but this soup is a traditional Chinese postpartum dish!
Servings: 2
Calories: 551kcal
Ingredients
- 1 to 1 1/4 pound whole carp (scaled and cleaned)
- 1/2 teaspoon salt (or to taste)
- 3 tablespoons neutral oil
- 4 slices ginger
- 7 cups boiling water
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon sugar
- 3 dried Chinese red dates (jujubes) pitted and cut in half lengthwise
- 1 tablespoon dried goji berries
- 1 pound soft tofu (can also use firm tofu; cut the block in half lengthwise, then slice into 1/2-inch thick slices)
- 1/2 teaspoon white pepper (or to taste)
- 1/4 teaspoon sesame oil (optional)
- 2 scallions (finely chopped)
- 1 tablespoon cilantro (chopped)
Instructions
- You can ask your fishmonger to scale and gut your fish, but before you prepare the soup, go over it again to make sure all the scales are removed. Use sharp kitchen shears to cut away any fins, and ensure to remove any black film in the cavity of the carp. Pat the fish dry inside and out with a paper towel, then sprinkle each side with 1/4 teaspoon salt. Marinate for about 30 minutes.
- Preheat a clean, dry wok until it’s lightly smoking. Then add the oil, swirling it around to coat the surface of the wok. Over medium heat, add the ginger and cook for 1 minute, until the ginger slices are browned around the edges. Remove the ginger and set aside.
- Increase the heat to medium-high, and carefully lower the fish into the oil. (Do not move the fish during this pan-frying process.) Tilt the wok so the oil runs the length of the fish to properly crisp it. Cook for about 3 to 5 minutes, until the first side is golden brown. Carefully flip the fish, and cook brown on the other side for another 3-5 minutes.
- Meanwhile, bring 7 cups of water to a boil. Cover and keep at a simmer while you finish pan-frying the fish.
- After the fish is browned on both sides, add the Shaoxing wine around the perimeter of the wok (it will sizzle!). Then add the boiling water and increase the heat to high. Add the sugar, dates, and the ginger back to the wok. Cover, and bring to a boil over high heat. Boil for 10 minutes, covered.
- Uncover the wok, and add the goji berries and tofu. Cover, and simmer for another 10 minutes over medium heat.
- Finally, add the white pepper, sesame oil (if using), scallions, and cilantro. Add additional salt to taste if needed. Serve!
Video
Nutrition
Calories: 551kcal | Carbohydrates: 18g | Protein: 62g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 187mg | Sodium: 776mg | Potassium: 1476mg | Fiber: 2g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 6mg