Whole Fish with Milky Broth & Tofu Soup

Name: Whole Fish with Milky Broth & Tofu Soup
Total time: 2100 s
Yield: 3–4 servings
Cuisine: American
Ingredients: 1 fish (1.5–2 lbs) Whole fresh fish (tilapia, carp, or bass); 0.5 –1 block, cut into large cubes Silken tofu; 8 slices Ginger; 3 stalks Scallions; 1 tbsp Shaoxing wine; to taste Salt; 0.25 tsp White pepper; 3 tbsp Oil; 6 –7 cups Water; 1 handful (for topping) Cilantro

imd12xl @imd12xl

Boston

2025-11-24 Mon

imd12xl @imd12xl

Boston

2025-11-24 Mon

Saved

Ingredients

35 minutes

3–4 servings

1fish (1.5–2 lbs) Whole fresh fish (tilapia, carp, or bass)
0.5–1 block, cut into large cubes Silken tofu
8 slicesGinger
3 stalksScallions
1 tbspShaoxing wine
to taste Salt
0.25 tspWhite pepper
3 tbspOil
6–7 cups Water
1 handful(for topping) Cilantro

Saved

Steps

35 minutes

1

Clean and dry the whole fish thoroughly, removing scales, guts, and blood line.
2

Cut fish into 2–3 large sections or keep whole, patting dry.
3

Heat oil in a wok, add ginger, and fry until aromatic.
4

Add the fish and pan-fry each side for 4–5 minutes until lightly browned.
5

Pour in water, Shaoxing wine, and white parts of scallions. Boil on high for 10 minutes until broth turns white.
6

Lower heat to medium, gently add tofu cubes, and simmer for another 10 minutes.
7

Season with salt and white pepper.
8

Top with sliced scallion greens and cilantro. Serve immediately.