Recipe: Chinese Cod Fish Soup

Cod fish was wonderfully fresh in the market today and so I decided to whip up a really simple cold weather dish!

Cod Fish Soup Chinese Style

Cod fish is a popular white flesh fish and is extremely high in Vitamins A, D, E and Omega-3 Fatty Acids( good fats!). This dish goes well with rice or noodles, or you can simply eat it on it’s own. You can also add other seafood like prawns and squid to make it even more flavorful. As for me, I don’t really want to add too many other flavors to mess up with the delicate taste of cod.

Recipe for Chinese Cod Fish Soup

  • Cod Fish Fillet + Bones
  • 4 Big Slices of Ginger
  • 3 Cloves of Garlic
  • Bunch of Spring Onions
  • Pepper
  • Light Soy Sauce
  • 2 tbsp Cooking oil
  • 2 tbsp Sesame Oil
  • 2 tbsp Cognac
  • 1 tsp of Fried Shallots
  • 4 tbsp Chinese Wine (Shao Xing Hua Diao Jiu)
  • 1 tbsp White Sesame Sauce (japanese kind for shabu shabu)
  • Stalk of Coriander For Garnish

1) Cut cod fish fillet into thick slices. Keep the bones. Chop spring onions into 2-3 inch long stalks. Peel garlic.

2) Fry ginger, garlic and fish bones in mixture of cooking oil and sesame oil.
Tip: The more fish bones you add to the soup, the more flavorful it will be.

3) When garlic, ginger and fish bones are nice and brown, add spring onions to the pot, turn up the heat and stir-fry.

4) Add 3 cups of water to the pot, and add a sprinkle of white pepper, 4 tbsp of chinese wine and 1 tbsp of sesame sauce (you should be able to find these 2 ingredients in any asian grocery. If you can’t get the japanese kind for the sesame sauce, any kind will do).

5) Bring it to a boil and add the cod fish. Cook for about 10 minutes on medium heat.

6) Use a flat laddle and sieve any foamy bits and grease floating on top of the soup. Season with light soy sauce. Add and taste till you get the desired level of saltiness.

7) Turn the heat to full whack. Add 1 tbsp of cognac (you can actually add as much as you want if you like the taste and aroma). Once soup bubbles crazily from the high heat again (it should happen in a matter of seconds), turn off the heat, bowl it, garnish with coriander and fried shallots. Serve.

Now, Mess Up Thy Kitchens!


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