Monkfish in Yangtze hot and sour broth


Serves 2 – 4


  • 500g monkfish fillets
  • 100g oyster mushrooms
  • 150g steamed and minced pumpkin
  • 8g fresh chilli and pickled chilli
  • 20g Chinese rice vinegar
  • 500g chicken stock
  • 5g salt
  • 3g white pepper
  • 2 egg white
  • 10g minced fresh ginger
  • 5g fresh coriander to garnish

Marinated the monkfish in the egg white, salt and pepper and leave for 1 hour. Poach the monkfish for 3 minutes in water. Remove the monkfish from the water.

In a large saucepan, add all the other ingredients to the monkfish and cook for 5 minutes. Garnish with fresh coriander on the top of the soup.

Recipe courtesy of chef Bing Lau from Hutong.

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