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