Description
Glass noodles in a soup boiling only the thick 'skin' (with some meat attached) of Southern Taiwan's (Tainan) specialty fish 'Shimu Yu (Milkfish)'. Gelatin melts out in this ultimate beauty food.
Restaurants serving Milkfish Skin Glass Noodle Soup
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We are researching restaurants that serve this dish.
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
- Dongfen(Mung bean glass noodles)
- Milkfish skin(Shimu Yu)
- Ginger
- Celery
- Salt
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- Briefly pour hot water over fresh Milkfish skin (Yu Pi), wash off odor/slime.
- Boil water (or ultra-light pork broth), add massive shredded ginger.
- Add fish skin and rehydrated Dongfen, boil briefly on medium for 3-
- mins.
- When collagen melts from skin into soup, season with salt, a little rice wine, white pepper.
- Bowl, scatter chopped celery (or scallions), drizzle a little sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Vivid ginger aroma and celery freshness
Substitutes at Japanese supermarkets
Sea bream or salmon skin (but lacks Milkfish's thickness)
Pairing
Taiwan sweet Jiangyou Gao and wasabi(for dipping fish skin)
Trivia
[For Women] 'Milkfish' is famous as Tainan breakfast. Fatty belly (Yudu) is delicious, but Taiwan women mastering beauty/diets intentionally order low-calorie collagen mass 'Fish Skin (Yupi)'. Eaten with soup-absorbed glass noodles, it's a legendary beautiful skin noodle said to completely change next morning's skin firmness.
Eating tips & etiquette
[Unique Eating] Scoop the thick, jiggly fish skin with a spoon, dipping in 'wasabi soy' to eat like sashimi while slurping glass noodles!
Allergen
Seafood, Sesame