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Chinese Fish Stock?

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I would like to make Kylie Kwong's fish soup and it calls for Chinese fish stock.

http://www.foodtv.ca/recipes/recipede...

I already have store-bought regular fish stock. How to change it into a Chinese version?
She did show how to make it in that episode, but I didn't write it down because I thought I can find the recipe on the Net.

Thanks!

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  1. blue bike, am not familiar with her recipe but I suggest you try this for an elemental Chinese stock: take some sliced pieces of ginger and cut scallions and add to the existing fish stock and simmer. Since you already have the fish stock on hand, I'd peel the ginger skin. Remove ginger and scallions when done.

    To be more exotic and add a Hunanese flair to it - and if you can get the ingredients consider using these to make it more aromatic:

    All approx - adjust for volume etc...don't want you to overpower it! (This via Fuchsia Dunlop)

    Small handful of dried chilies
    Fennel Seeds
    2-3 pcs. Star Anise
    3-4 pcs of Clove
    3-4 Cardamon pods
    3-4 Tbl of Shao Xing Rice Wine

    3 Replies
    1. re: scoopG

      scoopG, thank you for your reply. Yes, I have the aromatics and it sounds very flavourful. Can't wait to try it.

      1. re: blue bike

        Use any of the aromatics to your taste....but in general what makes Chinese soup Chinese is the inclusion of Soy Sauce.......this is the only difference between chicken soup and the soup you get for Wonton Soup at your local Chinese restaurant......well maybe MSG if they are behind the times.

        1. re: fourunder

          To make soup, which includes the stock, you add soy sauce. When you make stock on it's own, you don't include any soy sauce. The idea behind Chinese stock is to make it clear (not cloudy nor opaque.)

          Other aromatics you can add are coriander root, green onion, ginger, rice wine, and white peppercorns