Description
The ultimate clear beauty soup from Tainan, gently boiling only the collagen-rich 'skin' and attached thin flesh of the milkfish with ginger.
Restaurants serving Milkfish Skin 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 skin(Yu Pi)
- Shredded ginger
- Scallions
- Celery
- Rice wine
Instructions
- [Authentic Recipe]
- Prepare fresh milkfish skin (Yu Pi: with a few millimeters of thin flesh and fat attached underneath), cut into bite-sized pieces. *Specialty shops sometimes coat it thinly with fish paste for reinforcement.
- Boil fish bone stock (or water) in a pot.
- Add plenty of shredded ginger and a little rice wine.
- Toss the fish skin into the boiling soup, simmering briefly for dozens of seconds until it curls and cooks (overcooking melts the skin).
- Season with salt.
- Plate, scatter chopped scallions and minced celery.
Learn more Spice, substitutes, tips
Key spices
Ginger freshness
Substitutes at Japanese supermarkets
Salmon or sea bream skin (flavor is completely different)
Pairing
Rouzao Fan or Fried Rice Noodles
Trivia
[Hardcore] An overwhelmingly popular Tainan breakfast alongside Beef Soup. The black fat under the milkfish skin is considered the most delicious part, gathered luxuriously here. Zero odor; the melting gelatin in the mouth is irresistible.
Eating tips & etiquette
[Unique Eating] Dip the jiggly fish skin from the soup into a separate plate of 'wasabi soy sauce' or 'sweet thick soy sauce (Jiangyou Gao)' to eat!
Allergen
Seafood