Assorted Fish Fillet Soup

Name: Assorted Fish Fillet Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pangasius; 50g Bean sprouts; 20g Seafood Mushroom; 2 pcs Agaricus blazei; 20g Tea tree mushroom; 3s Tricholoma; 15g Small oil bean bubble; 3g salt; 5g Cooking Wine; 3g ginger; Some Chives; 1 parsley; Some oil; 3 cloves garlic

by Seven nine stars

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I wanted to make a fish soup a few days ago, but I couldn't find any fish suitable for children.
The weather is so cold that I really don't want to go out to buy fish.
Looking through the refrigerator, there is a pangasius with skin, which is used to make soup. It is not thorny and tender, but not delicious enough, so I added various mushrooms and bean sprouts.
Enough fresh!
The old man couldn't bear to eat a bit of leftovers, and said that he would save it for dinner and heat it up, and he would take care of it.

Assorted Fish Fillet Soup

1. Prepare the fish you like to eat and wash it. I used pangasius.

2. Place the fish skin down, tilt the knife 45 degrees, and fill the fillet.

3. Put the sliced fish fillets into the container, add an appropriate amount of water, and then pour an appropriate amount of cooking wine.

4. Add a teaspoon of salt and let marinate for 15 minutes. This will make the fillets firm and not loose after they are cooked.

5. You can prepare side dishes at this time. Anything you like is fine. However, we must prepare mushrooms, which are the key to the deliciousness of the whole soup.

6. Slice the mushrooms and Agaricus blazei, and cut the tea tree mushroom and seafood mushroom into two pieces.

7. Take the white onion, cut, and crush the garlic.

8. Chop parsley, chop green onion leaves into small pieces, mince garlic, set aside.

9. Heat the oil from the pan, add the scallion, ginger and garlic, and fry until fragrant.

10. Pour in the washed bean sprouts and stir fry for a while.

11. Add appropriate amount of water and bring to a boil over high heat.

12. Add the oily bean paste and continue to cook for another minute.

13. Then pour in all the mushrooms. After boiling, continue for 2 minutes.

14. Add the marinated fish fillets to the pot piece by piece with chopsticks to prevent sticking.

15. After boiling, add some salt to taste.

16. Out of the pot, transfer to a large bowl, sprinkle with scallions and minced garlic.

17. In another pot, heat the oil, pour it into the fish soup, pour it on top of the minced garlic and shallots, it is super fragrant.

18. Sprinkle with coriander at the end.

Tips:
The key ingredients to make this soup delicious are fish and mushrooms, which must not be omitted.
After the fillet is finished, it should be marinated in brine for 10 minutes. This will make the fillet firm and not loose after being cooked.
When adding the fish fillets, use chopsticks to add them to the pot one by one so that they don't stick together.