Fish Clear Soup

Name: Fish Clear Soup
Yield: 4 servings
Cuisine: British
Ingredients: 4 servings White Fish Fillets *about 300g; *e.g. Snapper, Whiting, Sea Bass, Cod, Hoki, etc; Salt; 1 tablespoon Sake (Rice Wine); 1 tablespoon Potato Starch Flour; Zest of Yuzu Fruit, Spring Onion, Mitsuba, etc; 4 cup Dashi Stock *OR Water and 2 teaspoons Dashi Powder; 1 tablespoon Sake (Rice Wine); 1 teaspoon Salt; 1 teaspoon Soy Sauce *alter the amount according to your preference

Hiroko Liston @hirokoliston

Melbourne, Australia

My mother used to cook this Fish Clear Soup for special occasions, when she cooked Sushi or special rice dishes. She used a fish called ‘Hamo’ that is really delicious, but it is not available where I live now. I use firm white fish such as Snapper. Clear soup is usually seasoned with Salt and Soy Sauce. For this soup, Sake (Rice Wine) is definitely necessary.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4servings White Fish Fillets *about 300g
*e.g. Snapper, Whiting, Sea Bass, Cod, Hoki, etc
Salt
1 tablespoonSake (Rice Wine)
1 tablespoonPotato Starch Flour
Zest of Yuzu Fruit, Spring Onion, Mitsuba, etc
Soup
4 cupDashi Stock *OR Water and 2 teaspoons Dashi Powder
1 tablespoonSake (Rice Wine)
1 teaspoonSalt
1 teaspoonSoy Sauce *alter the amount according to your preference

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Steps

1

Cut Fish Fillets into bite-size pieces, place on a plate, lightly season with Salt, sprinkle with Sake (Rice Wine), and set aside for 10 minutes.
2

Drain, then sprinkle with Potato Starch. Cook in simmering water, then gently transfer to a plate.
3

Meanwhile, in a separate large saucepan, heat Dashi Stock and Sake. Season with Salt and Soy Sauce. Gently add cooked Fish pieces and warm up.
4

Serve in a soup bowl, add additional ingredients for flavour and fragrance. Today I added Mitsuba and zest of Yuzu fruit. Slice off Yuzu zest very thinly, cut into a small rectangle, make two cuts, then twist into a triangle shape.