Fish Tofu Soup

For the Fish & Marinade:
250 g gurnard or kingfish fillet (sliced thinly on the diagonal)
½ tsp cornflour
1 tsp light soy sauce
1 tsp shaoxing wine
¼ tsp sesame oil
½ tsp SIDS CRAZY LEMON
For the Soup:
2 tbsp rice bran oil
1-2 thinly sliced ginger
6 fresh shiitake mushrooms (sliced; reconstituted dried shiitakes are also fine)
6 dried red chilies (optional, but they add some nice heat)
1 cup soybean sprouts (mung bean sprouts will also work)
4 cups chicken stock (950 ml)
1½ cups water (355 ml)
1 cup cabbage (cut into 25 mm pieces)
250 g firm tofu (sliced into 10 mm thick slices)
½ tsp sesame oil
Salt (to taste)
Chopped spring onion
Chopped coriander

Start by marinating the fish. Mix the fish and marinade ingredients together in a bowl and set aside while you prep the other ingredients (about 15-20 minutes). You should have all the ingredients ready to go before you turn on the stove!
When you’re ready to cook, heat 2 tablespoons oil in a large wok over medium heat. Add the ginger and mushrooms, and sauté for 2 minutes until fragrant and slightly browned. Stir in the dried chilies, if using, and cook for another 30 seconds. Add the bean sprouts and stir for another minute.
Add the chicken stock, water, napa cabbage, sliced tofu, and sesame oil. Bring to a boil and add salt to taste.
Once boiling, lay each piece of fish on the surface of the soup (do this one by one. You don’t want the fish to stick together in one clump). The heat should still be medium high to high. Carefully move the fish around the soup so each piece gets submerged in the hot liquid. Bring the soup to boil, and it’s done. Serve with scallion and cilantro on top.
The key is to marinate the fish first so not bland. As you can see, this soup is super easy and fast. It’s special enough for the weekend and fast enough for a weekday as well. Enjoy!
Inspired by https://thewoksoflife.com/