Ping Guo Yu Tang

Ping Guo Yu Tang Recipe - Traditional Hong Kong Cuisine

Region / culture: Hong Kong | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Ping Guo Yu Tang is a traditional Chinese dish that combines the sweetness of red apples with the savory flavors of cabrillas fish. This dish is not only delicious, but also packed with nutrients that are beneficial for your health.

History

Ping Guo Yu Tang has been a popular dish in Chinese cuisine for centuries. It is believed to have originated in the Sichuan province, where apples are abundant and often used in cooking to add a touch of sweetness to savory dishes.

Ingredients

2 cabrillas
2 red apples
3 slices of ginger
0.5 tbsp of yellow wine
2 tbsp of salt
1 stalk of chopped spring onion
some sesame oil

How to prepare

Peel the apples and cut them into small dices. Clean the cabrillas and remove all the inner organs.
Heat a pot with 1 liter of water over high heat. Add ginger and the diced apples.
Reduce the heat to low after the water has boiled. Continue cooking for 15 minutes.
Add the cabrillas fishes and cook for another 10 minutes. Add salt and wine, and stir well.
Pour the mixture into a large bowl. Sprinkle chopped spring onion and sesame oil on top. Serve.

Variations

You can add other fruits such as pears or peaches for a different flavor profile.
Substitute the cabrillas fish with another type of white fish if desired.

Cooking Tips & Tricks

Make sure to remove all the inner organs of the cabrillas fish before cooking to avoid any unpleasant flavors.

- Adjust the amount of salt and wine according to your taste preferences.

- Be careful not to overcook the fish, as it can become tough and dry.

Serving Suggestions

Ping Guo Yu Tang can be served as a main dish with steamed rice or noodles on the side.

Cooking Techniques

The key cooking technique for Ping Guo Yu Tang is simmering the ingredients together to allow the flavors to meld and the fish to cook through.

Ingredient Substitutions

If cabrillas fish is not available, you can use any other white fish such as cod or tilapia.

Make Ahead Tips

You can prepare the diced apples and ginger in advance to save time when cooking the dish.

Presentation Ideas

Serve Ping Guo Yu Tang in a large bowl garnished with chopped spring onion and a drizzle of sesame oil for a beautiful presentation.

Pairing Recommendations

Pair Ping Guo Yu Tang with a light and refreshing cucumber salad to balance out the flavors.

Storage and Reheating Instructions

Store any leftovers of Ping Guo Yu Tang in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pot over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Ping Guo Yu Tang contains approximately 200 calories.

Carbohydrates

Each serving of Ping Guo Yu Tang contains approximately 15 grams of carbohydrates.

Fats

Each serving of Ping Guo Yu Tang contains approximately 5 grams of fats.

Proteins

Each serving of Ping Guo Yu Tang contains approximately 20 grams of proteins.

Vitamins and minerals

Ping Guo Yu Tang is rich in vitamins and minerals, including vitamin C from the apples and various minerals from the cabrillas fish.

Alergens

This recipe contains fish and sesame oil, which may be allergens for some individuals.

Summary

Ping Guo Yu Tang is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Ping Guo Yu Tang is a delicious and nutritious Chinese dish that combines the sweetness of red apples with the savory flavors of cabrillas fish. With the right balance of flavors and nutrients, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was many years ago, back when I was just a young girl living in a small village in China. I had always been fascinated by the art of cooking, watching my mother and grandmother in the kitchen as they whipped up delicious meals from scratch.

One day, as I was wandering through the bustling marketplace, I stumbled upon a small, quaint stall selling the most aromatic and mouth-watering dishes I had ever seen. The stall was run by an elderly woman who had a twinkle in her eye and a smile that seemed to light up the entire market.

Curious, I approached her and asked her what she was cooking. She chuckled and replied, "Ping Guo Yu Tang, a traditional Chinese fish soup made with apples and spices. Would you like to learn how to make it?"

I couldn't believe my luck. This was a dish I had never heard of before, and I was eager to learn all about it. The elderly woman invited me to her home, where she generously shared her recipe with me.

The first step in making Ping Guo Yu Tang, she explained, was to select the freshest fish available. She preferred using catfish for its tender and flaky texture. Then, she showed me how to clean and prepare the fish, removing the scales and guts before cutting it into bite-sized pieces.

Next, she taught me how to make the broth. She simmered water with ginger, garlic, and scallions until it was fragrant and flavorful. Then, she added in the apples, which gave the soup a unique sweetness and depth of flavor.

As the soup bubbled away on the stove, the aroma filled the room, and I couldn't wait to taste the final product. Finally, the elderly woman ladled some soup into a bowl and handed it to me. I took a tentative sip and was blown away by the complex blend of flavors – the savory fish, the sweet apples, and the warm spices all melded together beautifully.

I thanked the elderly woman profusely for sharing her recipe with me, and she simply smiled and patted my hand. "Cooking is about sharing and passing down traditions," she said. "I am happy to pass this recipe on to you, so that you may share it with others in the future."

And share it I did. Over the years, I perfected the recipe for Ping Guo Yu Tang, adding my own personal touches and variations. I cooked it for my family and friends, who raved about its deliciousness and begged for seconds. I even entered it into a local cooking competition, where it won first prize.

To this day, Ping Guo Yu Tang remains one of my favorite dishes to cook. It reminds me of that fateful day in the marketplace, when a chance encounter with a kind stranger led me to discover a recipe that would become a beloved part of my culinary repertoire.

As I sit here now, reminiscing about that momentous day, I can't help but feel grateful for the generosity of that elderly woman and the magic of cooking that continues to bring joy and connection to my life. And so, I pass on this recipe – and the story behind it – to you, in the hopes that you may find as much delight in making and sharing Ping Guo Yu Tang as I have. Bon appétit!