Chef Allen Liu · Kirin Restaurant
ALTHOUGH CANTONESE enjoy making long-boiled soups (lo for tong), simmered for hours with specific ingredients chosen for their health benefits, quick-boiled soups made with fresh and seasonal ingredients are more common in other provinces. This easy-to-make, quick-boiled soup is a good example of just how simple and delicious Chinese soups can be. Tilapia is now a top choice for Asian cooks because it is available year-round, has a meaty texture and is environmentally sustainable.
Chef Liu is the Group Executive Chef of Kirin’s five award-winning restaurants. This recipe, which is featured at the chain’s original location, Kirin Mandarin (Kirin Downtown), combines traditional Mandarin techniques and flavours with a local twist.
Using the whole fish, and browning it first to keep it intact during the boiling process, renders a cream-like colour and texture. Before serving the soup, remove the fish, which can be eaten separately, with a small bowl of light soy sauce for dipping.
1 tsp sea salt
½ tsp ground white pepper + more to taste
1 live tilapia, 14 to 16 oz, scaled, cleaned and patted dry
1 Tbsp vegetable oil
6 slices ginger, skin on
2 whole green onions
1 Tbsp Shaoxing rice wine
10 oz daikon, peeled and cut in ½- × 2-inch strips
1 red bell pepper, in ½- × 2-inch strips
1 yellow bell pepper, in ½- × 2-inch strips
SPRINKLE ½ TSP of the sea salt and ground white pepper on both sides of the tilapia. Set aside for 15 minutes.
In a wok, heat vegetable oil on high for 15 seconds. Using a spatula, gently slide tilapia into the wok, reduce the heat to medium and brown for 3 minutes. Carefully turn tilapia over and brown for another 3 minutes. Add ginger, green onion, wine and daikon and cook for 15 seconds. Slowly pour in 6 cups water, bring to a full boil on high heat and allow to boil, partially covered, on medium-high heat for 30 minutes. The soup should begin to turn milky.
Reduce the heat to medium-low, cover and cook for 10 minutes. Increase the heat to high, bring soup to a full boil again and add bell peppers. Cook for another 2 to 3 minutes, uncovered. Season with the remaining ½ tsp salt and pepper to taste. Use a large slotted spoon or ladle to transfer the fish to a platter. Ladle soup into bowls and serve hot.
Refrigerate leftover soup in an airtight container for up to 1 day.