Chinese Sour and Spicy Fish Soup recipe - ingredients, nutrition and when to eat it
This Chinese-style soup is made by simmering white fish and vegetables with vinegar and chili for a tangy, spicy broth.
This Chinese-style soup is made by simmering white fish and vegetables with vinegar and chili for a tangy, spicy broth. The broth is refreshing and the fish stays tender, making it a good choice for lunch or dinner on a chilly day.
Chinese · 30 minutes to cook
Nutrition (per 758g serving): 264.4 kcal · protein 28.7g · carbohydrate 6.5g · fat 13.6g · sodium 1378.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Vinegar can lose its aroma if boiled too long, so add it just before turning off the heat.
Tips: Add the fish after the broth comes to a boil, and avoid stirring often so the pieces keep their shape as they cook.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cod fillet — 150 g
- Napa cabbage — 1 handful
- Wood ear mushrooms — 20 g
- Chili oil — 1 Tbsp
- Vinegar — 1.5 Tbsp
- Soy sauce — 1 Tbsp
- Ginger — 5 g
- Garlic — 2 pc
- Green onion — 0.3 pc
- Water — 450 ml
- Salt — 0.5 g