One Fish Two Dishes: Loofah Fish Fillet Soup First Release

Name: One Fish Two Dishes: Loofah Fish Fillet Soup First Release
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Luffa; 1 piece Grass carp meat; to taste Shredded ginger; to taste chopped green onions; to taste potato starch; to taste Salt; to taste oil

A light, delicate soup featuring paper-thin fish fillets sliced with the double-flying knife technique, paired with tender loofah chunks in a clear savory broth, one fish served two ways.

20 minNewEasy Soups Boil Light

Instructions

1
Ingredients.
2
First, slice the fish meat into thin pieces without cutting all the way through, then make a second slice into thin pieces that separate completely. (This cutting technique is called 'qi shuang fei')
3
Cut the fish into pieces.
4
Cut the ginger into thin strips, and put the chopped green onions, salt, oil, and cornstarch into the fish meat.
5
Mix well and set aside.
6
Peel the loofah.
7
After cleaning, cut into pieces.
8
Cut it like this.
9
Heat the pan and add oil, then pour in the loofah and stir-fry until it changes color.
10
Then add an appropriate amount of water and bring it to a boil over high heat.
11
Once the water boils, the loofah is almost cooked, then add the fish slices. (Loofah cooks very easily; if overcooked it becomes soft, just cooked it is crisp and sweet)
12
Fish slices also cook quickly with high heat, so they won't fall apart.
13
Finished product. It feels like loofah with fish slices is truly a perfect match!