How To Make Fish and Cilantro Soup

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Serving a light Chinese soup is a great way to kick off any holiday feast. Better still, with the right preparation, these delicious and nourishing soups are easy enough to make that you can serve them in endless variations throughout the year.

The key is having good stock on hand. During holiday times, your meal plan may produce stock that you immediately repurpose for soup. At other times, you just need to reserve your stock from a White Cut Chicken you make or prepare a batch of Chicken and Meat Stock that you store in the freezer.

With hearty stock at your side, fragrant with green onions and ginger, many flavorful soups are just minutes away. The version in this recipe calls for fish and cilantro. On other nights, you can add winter melon and ham or tofu and spinach or a simple selection of mixed vegetables. None takes more than 15 minutes from start to finish.

The virtues of this fish and cilantro soup are many. Velveting the fish in a mixture of cornstarch, egg white and rice wine leaves moist, delicate meat in the broth. The handful of cilantro leaves you toss in the pot contributes a light herbal freshness.

Here’s how to make fish and cilantro soup, step-by-step. The detailed tutorial with pictures and directions is at the bottom of the page.

Your turn! What tips can you share from your family’s recipe? Want to ask a question before you start cooking? I’d love to hear from you in the comments section below!

Fish and Cilantro Soup Recipe

Makes: 4 Servings | Prep Time: 10 Minutes | Cook Time: 5 Minutes

Ingredients

9 ounce fish filet (tilapia, cod or other white fish)
1 egg white
1 teaspoon Shaoxing rice wine
2 teaspoons cornstarch
3 cups chicken stock
1 tablespoon light soy sauce
1 bunch cilantro

Directions

1. Cut the fish filet into 1″ x 1 1/2″ chunks. Blend the egg white, cornstarch and rice wine together, then combine with the fish to coat.

2. Remove the cilantro leaves from the stems. Set aside.

3. Bring the stock to a rolling boil in a pot, then add the fish one piece at a time, making sure to shake off the excess cornstarch coating.

4. Return the pot to a boil, simmer for one minute, then add the soy sauce and cilantro leaves. Return to a boil just long enough for the cilantro leaves to wilt.

5. Ladle the soup into bowls and serve immediately.

Step-By-Step Tutorial

Start by gathering your ingredients. This is a simple recipe requiring only stock, fish, cilantro, an egg and a few pantry staples. You want to use a firm white fish, something that won’t break apart while cooking. Here I’m using tilapia — catfish is probably too soft and cod is probably about as firm as you want to go.

Cut the fish filet into 1″ x 1 1/2″ chunks. Blend the egg white, cornstarch and rice wine together, then combine with the fish to coat.

Remove the cilantro leaves from the stems and set aside. One bunch of cilantro should yield between 25 and 30 grams of leaves, which is perfect.

Bring the stock to a rolling boil in a pot. Skim the stock of any bubbles.

Next, add the fish one piece at a time, making sure to shake off the excess cornstarch coating as you go. Return the pot to a boil and simmer for one minute.

Finally, add the soy sauce and cilantro leaves.

Return to a boil just long enough for the cilantro leaves to wilt.

Ladle the soup into bowls and serve immediately.