Chinese Fish and Rice Soup Recipe
Introduction
Chinese rice soup is a comforting and nourishing dish that’s simple to prepare yet full of delicate flavor. This soothing soup features tender fish, fresh greens, and fragrant aromatics simmered together with rice in a flavorful broth.
Ingredients
- 1 litre / 32 oz chicken stock or broth, low sodium
- 1 cup water
- 2 garlic cloves, smashed
- 1.5 cm / 1/2″ piece of ginger, cut into 3 slices
- 1 1/2 tbsp light soy sauce or regular all-purpose soy sauce
- 1 1/2 tbsp Chinese cooking wine
- 1/4 – 1/2 tsp toasted sesame oil (optional)
- 1/4 tsp white pepper (black pepper can be substituted or omitted)
- 3/4 cup uncooked white rice (long grain, medium grain, short grain, or jasmine)
- 3 stems choy sum, cut into 2cm / 1″ lengths, stems separated from leaves
- 250g / 8 oz white fish fillets, cut into 2.5cm / 1″ cubes
- 1 green onion, finely sliced
- Crispy fried shallots (for garnish)
- Crunchy fried noodles (optional garnish)
- Chilli oil or paste (optional, for serving)
Instructions
- Step 1: In a small pot, combine the chicken stock, water, soy sauce, Chinese cooking wine, smashed garlic cloves, and sliced ginger. Place over high heat.
- Step 2: Cover with a lid and bring the mixture to a simmer. Reduce the heat to medium and let it simmer gently for 5 minutes to allow the flavors to infuse.
- Step 3: Add the uncooked rice to the pot and cook uncovered for about 10 minutes. Keep the broth at a gentle bubbling to avoid boiling vigorously.
- Step 4: Add the fish cubes and the choy sum stems to the pot. Cook for 2 minutes until the fish is just cooked through.
- Step 5: Remove the garlic cloves and ginger slices from the soup. Stir in the choy sum leaves, allowing them to wilt quickly in the hot broth.
- Step 6: Season with toasted sesame oil and white pepper. Garnish with finely sliced green onion, crispy fried shallots, and crunchy fried noodles. Serve immediately with optional chilli oil or paste.
Tips & Variations
- Use jasmine or medium grain rice for a creamier texture in the soup.
- If you don’t have Chinese cooking wine, dry sherry or a splash of sake can be a substitute.
- To add extra protein, you can include cooked shredded chicken or tofu cubes along with or instead of fish.
- Adjust the amount of sesame oil to taste or omit it if you prefer a lighter broth.
- Add fresh ginger slices just before serving for a stronger ginger aroma.
Storage
Store any leftover rice soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth to loosen the consistency if needed. This soup is best enjoyed fresh for optimal flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this soup?
Yes, firm white fish such as cod, haddock, or snapper work well. Avoid oily fish as they can alter the flavor and texture of the soup.
Is it necessary to remove the garlic and ginger before serving?
Removing the garlic and ginger after simmering helps keep the broth clean and smooth, but you can leave them in if you prefer a more robust taste and texture.
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Chinese Fish and Rice Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This comforting Chinese Rice Soup features tender white fish and fresh choy sum in a gently simmered broth infused with garlic, ginger, and Chinese cooking wine. Perfect as a light, nourishing meal, the soup is elevated with the delicate flavor of sesame oil and served with crispy fried shallots and crunchy fried noodles for added texture.
Ingredients
Scale
Broth Ingredients
- 1 litre / 32 oz low sodium chicken stock/broth
- 1 cup water
- 2 garlic cloves, smashed
- 1.5 cm (1/2 inch) piece of ginger, cut into 3 slices
- 1 1/2 tbsp light soy sauce or all-purpose soy sauce
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine preferred)
- 1/4 – 1/2 tsp toasted sesame oil (optional)
- 1/4 tsp white pepper (can substitute black or omit)
Main Ingredients
- 3/4 cup uncooked white rice (long grain, medium grain, short grain, or jasmine rice)
- 3 stems choy sum, cut into 2 cm (1 inch) lengths, stems separated from leaves
- 250 g / 8 oz white fish fillets, cut into 2.5 cm (1 inch) cubes
Garnishes
- 1 green onion, finely sliced
- Crispy fried shallots
- Crunchy fried noodles
- Chilli oil or paste (to taste)
Instructions
- Combine broth ingredients: In a small pot over high heat, add the chicken stock, water, soy sauce, Chinese cooking wine, smashed garlic cloves, and sliced ginger pieces.
- Simmer to infuse: Cover the pot with a lid, bring the mixture to a simmer, then reduce the heat to medium. Let it simmer gently for 5 minutes to allow the flavors of garlic and ginger to infuse into the broth.
- Add rice: Remove the lid and add the uncooked white rice. Cook uncovered for 10 minutes, ensuring the broth surface bubbles very gently, allowing the rice to cook through and slightly thicken the soup.
- Add fish and choy sum stems: Add the cubed white fish fillets and the separated stems of the choy sum. Cook for an additional 2 minutes until the fish is cooked through and opaque.
- Remove aromatics: Carefully pick out the garlic cloves and ginger slices from the soup to avoid biting into these pieces while eating.
- Finish the soup: Stir in the choy sum leaves, which will wilt almost instantly from the residual heat. Add sesame oil and white pepper, then give the soup a gentle stir to combine all flavors.
- Serve immediately: Ladle the soup into bowls and garnish with finely sliced green onion, crispy fried shallots, crunchy fried noodles, and a drizzle of chili oil or paste according to your spice preference.
Notes
- Note 1: Use low sodium chicken stock to control salt content in the soup.
- Note 2: Smashed garlic is used for mellow flavor infusion; it is removed before serving.
- Note 3: Light soy sauce adds saltiness and umami; all-purpose soy sauce can be substituted.
- Note 4: Chinese cooking wine (Shaoxing wine) is key for authentic flavor; if unavailable, dry sherry can be used but flavor will vary slightly.
- Note 5: Toasted sesame oil adds a nutty aroma and depth but is optional.
- Note 6: Use any type of white rice you prefer; jasmine rice adds fragrance while long grain remains fluffier.
- Note 8: Stems of choy sum need longer cooking time; leaves are added last to retain texture.
- Note 9: Crispy fried shallots and crunchy fried noodles add texture and contrast; available in Asian markets or can be homemade.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese Rice Soup, Fish Soup, Choy Sum Soup, Asian Soup, Comfort Food, Easy Soup Recipe
