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.
- 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.
- Reduce heat to low then add the miso, stir to combine do not make it boil.
- Turn heat off, season with sea salt and ground white pepper. Garnish with sliced red chillies and spring onions then serve.