Shimu Yu

Shimu Yu

Shimu Yu or Milkfish Soup is a Southern Taiwanese specialty where milkfish is cooked in a wonderful broth infused with ginger, miso and scallions. Imagine this to be somewhere between pesa and sinigang sa miso, it’s a delicate soup that will surely warm you up.

Milkfish for those who haven’t tried it yet basically is a fresh water fish that is flaky when cooked, it’s also quite bony but because of its slightly sweet, slightly creamy flavour and a fatty belly this fish is quite popular in Philippines and Taiwan. It’s quite a versatile fish so it can be prepared in many ways from frying, grilling, stewing or even soups and stews like our recipe for today.

Shimu Yu
Prep time
Cook time
Total time
Serves: 3
  • 1 kg bangus belly, sliced
  • 6 cups dashi stock
  • 6 tbsp shiro miso
  • 3 stalks spring onions, sliced
  • 1 red chilli, sliced
  • 1 thumb sized ginger, cut into thin matchsticks
  • ground white pepper
  • sea salt
  1. In a soup pot pour dashi then add ginger, bring it to a boil then add the fish, set heat to medium and cook for 5 minute or until cooked.
  2. Reduce heat to low then add the miso, stir to combine do not make it boil.
  3. Turn heat off, season with sea salt and ground white pepper. Garnish with sliced red chillies and spring onions then serve.


Shimu Yu Wide


2 Responses

  1. GiGi Eats says:

    I friggin’ LOVE MILK FISH! I used to eat it ALL the time when I lived in Boulder, CO. Not so much anymore, but I need to get my mouth on it again!

  2. suituapui says:

    I love fish and I love clear soup – this is definitely something for me!

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