Sea Bass Soup

Sea Bass Soup Recipe from China with Chinese Wolfberries and Button Mushrooms

Region / culture: China | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Sea bass soup is a delicious and nutritious dish that is perfect for any occasion. This recipe combines the delicate flavors of sea bass with the richness of Chinese wolfberries and button mushrooms, creating a flavorful and satisfying soup that is sure to impress your guests.

History

Sea bass soup has a long history in Chinese cuisine, where it is often served as a warming and nourishing dish during the colder months. The combination of sea bass with wolfberries and mushrooms is believed to have originated in southern China, where these ingredients are readily available and highly prized for their health benefits.

Ingredients

1 sea bass, cleaned and scored on both sides
50 g Chinese wolfberries
1 can button mushrooms
1 scallion, chopped
5 slices ginger
5 cups stock (broth)
salt
5 tbsp rice wine
1 tsp hoisin sauce

How to prepare

Boil the stock in a saucepan.
Coat the fish with 1 tbsp of rice wine and a pinch of salt.
Transfer the fish to a microwave-safe soup pot.
Add the wolfberries, button mushrooms, scallions, ginger, and hoisin sauce to the pot.
Pour in the hot stock.
Cover the pot with cling wrap and the lid.
Microwave on high for 10 minutes.
Season with rice wine and salt before serving.

Variations

Add vegetables such as bok choy or spinach for added nutrition and flavor.
Use different types of fish such as cod or salmon for a different twist on this recipe.

Cooking Tips & Tricks

Make sure to score the sea bass on both sides before cooking to ensure even cooking and to allow the flavors of the broth to penetrate the fish.

- Use fresh ingredients whenever possible for the best flavor and texture.

- Adjust the seasoning to taste, adding more salt or rice wine as needed.

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

Serving Suggestions

Serve the sea bass soup hot with a side of steamed rice or crusty bread for a complete meal.

Cooking Techniques

Boiling, steaming, and microwaving

Ingredient Substitutions

Use chicken broth or vegetable broth instead of fish broth if desired.

- Substitute dried wolfberries with dried goji berries.

Make Ahead Tips

The soup can be prepared ahead of time and reheated before serving.

Presentation Ideas

Garnish the soup with fresh cilantro or sliced scallions for a pop of color and flavor.

Pairing Recommendations

Serve the sea bass soup with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

5g per serving

Fats

3g per serving

Proteins

20g per serving

Vitamins and minerals

Sea bass is a good source of vitamins B6, B12, and D, as well as minerals such as selenium and potassium.

Alergens

Allergens: Fish

Summary

This sea bass soup is a nutritious and low-calorie dish that is rich in protein and vitamins. It is a great option for a healthy and satisfying meal.

Summary

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small coastal village in Italy. My love for cooking had already blossomed, and I was always on the lookout for new and exciting recipes to try.

One day, as I was walking along the beach, I came across an old fisherman who was cleaning his catch of the day. Curious, I approached him and asked if he had any special recipes for cooking fish. The old man smiled and nodded, reaching into his pocket and pulling out a tattered piece of paper.

"This here is my family's recipe for Sea Bass Soup," he said, handing me the paper. "It has been passed down through generations, and it never fails to warm the soul."

I thanked the fisherman profusely and hurried back home, eager to try out the recipe. As I read through the ingredients and instructions, I could feel my mouth watering in anticipation. The combination of fresh sea bass, tomatoes, garlic, and herbs sounded absolutely divine.

That evening, I set to work in the kitchen, following the recipe to the letter. I simmered the sea bass in a rich broth infused with the flavors of the sea, adding in a splash of white wine for good measure. The aroma that wafted through the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

When the soup was finally ready, I ladled myself a steaming bowlful and took a tentative sip. The flavors exploded on my tongue, each spoonful a symphony of tastes and textures. The sea bass was tender and flaky, the broth rich and savory. It was like nothing I had ever tasted before, and I knew that this recipe would become a staple in my kitchen.

Over the years, I have made Sea Bass Soup countless times, each batch as delicious as the last. I have shared the recipe with friends and family, passing on the old fisherman's legacy to a new generation of cooks. And every time I make it, I am transported back to that day on the beach, when a chance encounter led me to discover a culinary treasure.

As I sit here now, surrounded by my loved ones, I can't help but feel grateful for the simple pleasures in life. Cooking has always been my passion, a way to express my creativity and nurture those around me. And the recipe for Sea Bass Soup, with its humble origins and timeless flavors, will always hold a special place in my heart.

So here's to the old fisherman who shared his family recipe with a curious young girl, and to the power of food to bring us together. May we always find joy in the simple act of cooking and sharing a meal with those we love. And may the memory of that first taste of Sea Bass Soup continue to bring a smile to my face for years to come. Buon appetito!