April 23, 2011 | Suanne | Comments 6
Dace Fish Soup
For the second dish, Emily made a simple Dace Fish Soup in the South Arm Community Kitchen. It is very common to have soup in a Chinese meal.
This Dace Fish Soup is made with dace fish paste which can be bought from Chinese groceries store. Napa cabbage and oyster mushrooms add sweetness to the soup. This soup can be made in 15 minutes.
You may substitute the dace fish paste with various meat balls.
Ingredients
- Dace fish paste
- Napa cabbage (suey choy)
- oyster mushroom, shred into fairly large pieces
- carrot, grated
- cilantro, chopped
- 1-inch of ginger, minced
- salt to taste
- white pepper to taste
- sesame oil
Source: Emily
Instructions
 Wash and cut the napa cabbage into 1 1/2 inch section. Grate some carrot for garnishing. |
 Bring water to a boil. Add mince ginger. |
 Scoop dace fish paste by spoonful into the boiling water. You may put the dace fish paste into a ziploc bag, cut a corner and squeeze the paste out and cut them at preferred length. Cook for a few minutes until the dace fish float to the top which indicates that it’s cooked. |
 Add napa cabbage and shredded mushrooms. Cook for 5 to 8 minutes until the cabbage is tender crisp but not too soft. |
 Season with salt and pepper to taste. |
 Add a few drops of sesame oil for fragrance. |
 Garnish with grated carrot and chopped cilantro. Serve hot. |
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is there an appropriate replacement for the ginger instead to pek the seng smell?
“Pek the Seng”. What is that, Mo?
getting rid of fishy smell…
Hi Mo, not sure what is better than ginger. You can try to add some cooking wine or lots of green onions and white pepper. I wonder if lemon juice works here, just enough to get rid of the fishy smell but not alter the taste of the soup.
I would recommend mixing a little bit of finely chopped dry mandarin peel to the dace fish paste.
Dry lime can help too.