Description
A luxurious breakfast soup featuring Tainan's famous 'Milkfish' (Sabahee) simmered briefly in a ginger-flavored clear broth to highlight the fish's pure, fatty sweetness.
Restaurants serving Milkfish Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milkfish
- Shredded ginger
- Rice wine
- Fried shallots
- Salt
Instructions
- [Authentic Recipe]
- Prepare fresh milkfish fillets (deboned), cut into bite-sized pieces.
- Boil water (or fish bone stock) and add plenty of 'shredded ginger'.
- Add a little rice wine, then toss in the fish pieces while boiling.
- Once the fish turns white and plumps up, season with salt.
- [Secret Flavor] Add a handful of Taiwanese fried shallots (You Cong Su) for extra savoriness.
- Plate and garnish with chopped scallions and cilantro.
Learn more Spice, substitutes, tips
Key spices
Ginger freshness and fish fat sweetness
Substitutes at Japanese supermarkets
Sea bream or Sea bass fillets
Pairing
Rouzao Fan(Minced pork rice)
Trivia
[Hardcore] Characterized by rich white flesh fat, true to its name 'Milkfish'. Since it spoils quickly, it's a luxury enjoyed mainly in the south near ports. This rich fish fat is the power source for Tainan locals in the morning.
Eating tips & etiquette
[Unique Eating] Don't just eat the fish in the soup; dip the pieces into a side of 'wasabi soy sauce' to eat like sashimi—the southern Taiwan way!
Allergen
Seafood