Shimu Yu or Milkfish Soup is a Southern Taiwanese specialty where milkfish is cooked in a wonderful broth infused with ginger, miso and scallions.
- 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.