Soups
Fish and Vegetable Broth (鱼羹 (Yú Gēng))
sjfegan
Ingredients
- 500g Firm white fish, cut into pieces
- 140g (2 cups) Shredded cabbage
- 1 carrot, sliced
- 2 slices fresh ginger
- 2 scallions, sliced
- 1 tbsp soy sauce
- 6 cups water (1.4 litres / 48 fl oz)
- Salt to taste
Method
- Bring the water to a boil with the ginger.
- Add the fish pieces and simmer gently for 8–10 minutes until just cooked through; remove and set aside.
- Add the carrot to the broth and simmer for 8 minutes.
- Add the shredded cabbage and simmer for a further 5 minutes until tender.
- Return the fish to the pot to warm through.
- Stir in the soy sauce, season with salt, and garnish with sliced scallion before serving hot.
Introduction: A light, savoury broth of fish and seasonal vegetables, reflecting the simple, produce-forward soup cookery of ancient Chinese households near rivers and lakes.
Cultural Background: With extensive river and lake systems throughout much of ancient China, fish featured prominently in the diet of many regions, and simple broths like this one made practical use of a fresh catch alongside available vegetables.
Tips: Simmer the fish gently rather than boiling vigorously, to keep it tender rather than tough. Use a firm fish that holds together well during simmering.
Variations: Add a few slices of tofu for extra protein. Adjust the vegetables according to seasonal availability.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Per serving (approx.): 180 kcal, 22 g protein, 3 g fat, 12 g carbohydrate.
FAQs:
Q: Was fish widely eaten in ancient China?
A: Yes, particularly in regions near rivers, lakes and the coast, where it formed an important part of the diet alongside grains and vegetables.
Q: What vegetables were traditionally used in such broths?
A: Whatever was seasonally available, commonly including cabbage, radish, gourds and various leafy greens.
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