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Chinese sour fish soup

October 7, 2012

Lately, I have been going back to my roots and eating a lot of classic Chinese food, though most of it has been just easy stir fries. More importantly, though, I’ve been more concerned about how all the different foods affect digestion and the body being “hot” or “cold.”

Since external inflammation is usually a sign of the body being too “hot,” I like to break things up often with a “cold” dish. Lately, with all of the added stress in my life, I’ve been eating “cold” dishes more often. One of my favorites is the sour fish soup with napa cabbage and enoki mushrooms.

The vegetables and fish are “cold,” and the sour promotes healthy digestion, and is usually associated with “cold” as well. To top it off, I love sour foods and seafood, so this was right up my alley to make.

1 Tbsp ginger
2 Tbsp rice vinegar
2 Tbsp fish sauce
3 cups napa cabbage, about 1/2 lb
1 5-oz package enoki mushrooms
1 lb mild-flavored fish, like cod, pollock, or tilapia
2 green onions

(1) Mince the ginger and add to a pan with rice vinegar and fish sauce. Bring to a simmer and continue to simmer on low until adding the cabbage.
(2) Shred the napa cabbage into long pieces and add to the vinegar mixture in the pan. Cover and bring the liquid back to a boil. Turn back down and continue to simmer for about 5 minutes, until the cabbage looks slightly cooked.
(3) Chop enoki mushrooms into 2″ by 1/2″ bunches and add to the pan. Stir to incorporate and to even out the cooking of the cabbage. Cook for an additional 3 minutes on medium, until the mushrooms are almost wilted.
(4) Cut the fish into small 1″ by 2″ pieces and add to the pan while mixing up with the vegetables. Continue cooking on medium, covered, for 2 minutes, or until the sides of the fish begin to turn white instead of translucent.
(5) Slice the green onion and add to the pan. Turn over fish pieces and cook on the other side for an additional 2 minutes, until the fish is completely cooked.
(6) Turn off heat and serve in large bowl. Good by itself or with rice.


Dai Dai


From → Recipes

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