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Tutuoyu Geng (Spanish Mackerel Soup) 1

Tutuoyu Geng (Spanish Mackerel Soup)

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Taiwanese

Description

From both sites it states that Tutuoyu Geng is a popular Taiwanese street food where crispy battered fish that was prepared separately is served in a thick soup which has a salty, sour and sweet flavour with hints of smoky fish. Crispy batter is not really hard to make as we can use any deep fried battered fish on this one.


Ingredients

Scale

Crispy Deep Fried Mackerel

  • 500 g mackerel fillets, cut into strips
  • 1/3 cup cornstarch
  • 1 1/2 cup flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 egg
  • 1/2 cup water
  • salt
  • freshly ground black pepper
  • oil

Soup

  • 1 litre chicken stock
  • 1/2 cup tapioca starch
  • 1/4 cup flaked smoked fish
  • 1/3 head small Chinese cabbage
  • 3 tbsp black vinegar
  • one small rock sugar, roughly 1 inch in diameter
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • spring onions, chopped
  • fish sauce
  • salt
  • freshly ground black pepper
  • oil

Instructions

Crispy Deep Fried Mackerel

  1. Season mackerel fillets with salt and freshly ground black pepper. Place 1/2 cup flour in a container that you can cover then place the mackerel, cover the container then shake to coat fish. Set aside.
  2. In a bowl combine water and egg, then set aside.
  3. Sift together remaining flour, cornstarch, garlic powder, onion powder, salt and freshly ground black pepper then add the water and egg mixture, slowly mix until just combined and a bit lumpy.
  4. Dip each mackerel piece into the batter and deep fry in a 200C pre heated deep fryer for 4-5 minutes or until golden brown and crispy.
  5. Remove from fryer then set aside.

Soup

  1. In a pot add oil then sauté garlic and shallots.
  2. Add the smoked fish and stir fry until fragrant.
  3. Add the chicken stock, black vinegar, rock sugar and fish sauce. Bring to a boil then simmer for 2 minutes.
  4. Add the Chinese cabbage then continue to simmer for 5 minutes.
  5. Dissolve tapioca starch with 1 cup of water then pour it into the pot, bring to a boil and once the soup is thick in consistency season it with freshly ground black pepper and salt (if needed).
  6. Turn heat off then place in soup bowls together with fried fish and chopped spring onions.