I love how you always explain what is going on and why you do things the way you do. Sometimes how when and if one adds something does not matter, but sometimes it matters a lot. Thanks to your explanations it is easy to decide where adapting makes sense and where one has to follow the instructions. I learned a lot from you, thanks!
I just made this at home. I used a whole rainbow trout and it is delicious. I'm cheap so I saved all the ingredients and brewed a second batch. I may have to go to the store later today for another rainbow trout to make more. Super easy and milky cant wait to make my friends soup with it.
I've been following your channel for awhile and your recipes are wonderful ! I appreciate how much detail you give with your recipes and instructions. I've discovered some new ones with you and happy reminders of old ones from recipes past down from family. Keep those delicious recipes coming and I'm sure you'll exceed 1MM in no time !
This looks so delicious! It reminds me of a similar recipe you've shared a few months ago, it was a fish stew with pickled mustard greens. It was one of the best dishes I've ever eaten! 😍
Another great vid, Mandy! This is one of my fav soups and the other recipes never help u in getting rid of that fishy taste. Thank you for being a great teacher!
Hi, nice & thankyou for the recipe. I am from Indonesia, due to halal rule, I cannot use cooking wine. Is it possible to use sesame oil, either for marinating or cooking?
I used some left over salmon the broth did not came out white or milky. Also I did not have any cornstarch but used milk to wash away some of the fish smell. Do I need to have white fish to get the milky white soup? 5:35
Looks like I have a new weekend project this week! Reminds me of the noodles in fish soup 鱼头米 from my hometown. What sort of fish would you suggest for this?
is this the portion this recipe yields after using bones from an entire fish? seems like it would require a lot of bones if we wanted to make this for more than 1 person!!! 😢
it is easy for USA people because you can just communicate with you local super market and ask them to save the bones for you as they normally throw them away. I am sure you can get a lot of fish bones for a good price.
Alcohol's fire point is way lower than oil so adding alcohol to a hot pan will easily cost fire. If you overheating the oil (the temperature past the oil's fire point), it will be on fire too. Be sure to monitor the heat and temperature when cooking, for your safety.
1stly…thanks for sharing your recipe. This is my growing up comfort soup my mum used to make. Now, she’s almost 90. I do the same soup for her (learned from different tubers like you) and told her how much I love this soup, she’s surprised and sparkles in her eyes. Preparing fish before any dish you want to make, REMOVE the blood in the spine to get rid of the fishy’s taste. Very important. Awesome cooking to everyone.
Always fascinating! A question about the rubbing with cornstarch, scallions and ginger. Does it really have much affect after 5 minutes and then rinsing with water? Would it be better if after the rubbing with ginger and scallions you placed it in the fridge for some hours or overnight and only then added cornstarch?
i have try not rubbing the fish with anything and make the broth directly. There is a difference in the fragrance. I wouldn't recommend to let it sit over night. You should cook it as fresh as possible.
went to a fish monger in my farmers market and he gave me 1.5 kg of fish heads for only like 4$. people truly dont know what theyre missing, the bones are some of the best parts of the animal. anyways, gonna make some stock and then a soup with that stock
A legendary fish soup in one of old chinese restaurant here...many thought they add milk or creamer but you proof it can be done without adding milk/creamer.
Love your milky white fish soup. it reminds me 鲫鱼汤 Crucian carp fish soup~~Indeed, when I was sick, my mom cook the soup for me as well~~~Now I feel like I miss home and miss my mom's cooking ~~~ I would love to drink your soup now~~ Thanks for sharing and your efforts for the recipe & video ~~ Have a nice day ~~
Is it necessary to put ginger, scallion, and cooking wine to the fish to remove unpleasant smell, when you're just gonna wash and discard them anyway. For me, it feels kinda wasting the ingredients. Does it makes any difference just to rub the fish with only corn starch, or with salt to remove the smell? Just asking, thank you. 🙂
i have try not rubbing the fish with anything and make the broth directly. There is a difference in the fragrance. I have never tried only rubbing the fish with cornstarch without aromatics, so I don't know.
Same thought for the aromatics, definitely feels like a waste. The alcohol in the wine will help to remove unpleasant smells (if chinese cooking wine is expensive for you I'm sure you could use some other neutral alcohol like vodka) and the corn starch will trap the smell too, but I can't see the ginger and onion doing much. When making braised pork I've tried with and without aromatics in the initial boiling stage, and I can never notice any difference. I feel like it's an old wives tale that ginger and onion help remove unpleasant smells, I can't think of any reason they would help.
I add sichuan peppercorns too and cilantro at the end! I make this with salmon discards from the asian grocery, when Im too lazy to make a proper suan cai yu ;)
thank you so much for making this video! this was my favorite soup my mom made growing up and it's a much faster process than i realized. will be sure to make this as soon as i get access to some fish bones hehe
