Snapper in Oyster Mushroom Soup

The most important part of cooking this dish is not to overcook the fish fillet. On top of it, the soup base has to be clear, but not cloudy. A side note, I imagined there’s a fish swimming in the pond while having it.

Prep time：10 mins
Cook time：10 mins
Yield：2 to 3 serves

Ingredients:

100 gm white fish fillet (such as snapper)
1 garlic, sliced
150 gm oyster mushroom
1 cup salt-reduced chicken stock / fish stock, store-bought or homemade
4 to 5 slices ginger
coriander, for garnish

Sauce:

1 tsp oyster sauce
1 tsp fish sauce
sesame oil, to taste

Method:

Rinse the fish fillets and wipe dry with kitchen paper. Season with salt and pepper on both sides.
Heat oil in a frying pan over medium-high heat. Cook the fillets, skin side first until lightly brown, about 3 minutes. Carefully flip them over and cook them for about 2 minutes, until they are just cooked.
In the meantime, use another pan and sauté the garlic. Add the mushroom and cook until softened. Season with salt. Set aside.
Use the same pan to cook the chicken stock with ginger over high heat until it’s reduced by half. Add the sauce and toss back the mushrooms. Cook for about 1 minutes and let the mushroom absorb the flavours. Transfer the soup and mushroom into two individual serving plates. Top with the fish fillets. Garnish with coriander. Serve immediately.

Notes:

For convenience, you can ask your fishmongers to help. You can use any kind of fish fillet you like.
When pan-frying the first side of fish fillet, lightly press the surface with a large spatula, or a pan for a little while in order to help flatten the fillets.
To get best results, use clear soup base for better presentation. It also helps to take the dish up a notch.

Christine's Recipes Printable Version

Snapper in Oyster Mushroom Soup