Trio Egg Spinach Sliced Fish Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Season the sliced fish with salt and white pepper, then gently mix in cornflour. Let sit aside. The cornflour protects the protein and ensures a smooth, silky texture when cooked.
   ▶ ≈1:04
2. 2
   Heat a wok on medium heat with oil. Add the halved garlic cloves and ginger slices, stirring until they turn light golden and release their fragrance.
   ▶ ≈2:08
3. 3
   Add the chopped garlic and stir-fry quickly until fragrant—it doesn't need to brown heavily.
   ▶ ≈3:00
4. 4
   Pour in the chicken stock and water, stir well, then add the diced salted egg and century egg. Cover and bring to a boil.
   ▶ ≈3:23
5. 5
   Once boiling, increase heat to medium-high and add the spinach. Stir gently to maintain its vibrant color.
   ▶ ≈4:12
6. 6
   Once the soup returns to a boil, slowly add the seasoned fish slices and gently separate them. Remove from heat once the fish turns white—avoid overcooking to preserve its sweetness and texture.
   ▶ ≈4:40
7. 7
   Taste the soup and adjust seasonings as needed. If using homemade or low-sodium stock, add salt to taste.
   ▶ ≈5:18
8. 8
   Slowly drizzle the beaten egg into the soup to form silky ribbons, stirring gently. Optionally splash in 1 tablespoon of Shaoxing wine for added depth of flavour.
   ▶ ≈5:44
9. 9
   Serve immediately in bowls and enjoy. The aromatic broth, tender fish, and vibrant ingredients combine into a nutritious and flavourful dish.
   ▶ ≈6:14