Tainan Floating Fish Paste Soup
An exquisite snack that rises in hot water! Tainanese soup that melts the savory flavor of the sabahi
Description
A representative Tainan local Xiaochi where fish paste balls made from Tainan's famous milkfish are simmered in a sweet, clear, thick soup.
Restaurants serving Tainan Floating Fish Paste 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(Fish paste)
- Sweet potato flour
- Shredded ginger
- Black vinegar
- Cilantro
- Potato starch
Instructions
- [Authentic Recipe]
- [Name Origin] Named because raw fish paste dropped into boiling water 'floats on water (Fushui)' when cooked.
- [Yu Geng (Fish Paste)] Pound fresh milkfish (Sabahee) white meat, add sweet potato flour (Digua Fen), salt, and ice water, kneading thoroughly until highly sticky (some shops wrap shredded pork inside).
- Scoop bite-sized pieces with a spoon, drop in hot water, remove when floating.
- [Broth] Add milkfish bones or bonito flakes to the water used for boiling the paste to extract supreme dashi.
- Season sweet with soy sauce, salt, and Tainan's characteristic 'generous sugar', thicken heavily with potato starch slurry.
- Return boiled Yu Geng to the soup, plate, scatter black vinegar, white pepper, shredded ginger, and cilantro.
Learn more Spice, substitutes, tips
Key spices
Black vinegar、White pepper、and Cilantro aroma
Substitutes at Japanese supermarkets
Store-bought white fish paste (Cod, etc.)
Pairing
Rouzao Fan or Migao(Sticky rice)
Trivia
[For Women] The ultimate dish to relish the umami and plump texture of Tainan's soul food 'Milkfish' without worrying about bones. Eating it as 'Geng Mian' with noodles is also a staple. The sweet seasoning conveys the essence of Tainan cuisine.
Eating tips & etiquette
[Unique Eating] Generously pour Taiwanese black vinegar (Wu Cu) until the soup darkens, enjoying the contrast between Tainan's unique soup 'sweetness' and black vinegar 'acidity'!
Allergen
Seafood (Fish paste), Wheat (from soy sauce)