I originally roasted two fish, one to have for dinner immediately and the other for the next day. The first one I had with side salad and lemon, as I would normally have it. I was planning to have the second one in the same way, but the weather had other ideas. It was cold and drizzly, which called for soup. Hot and sour soup to be precise (based on a recipe by Ching-He Huang). I will start with the recipe for roasting the fish before moving on to the soup. The broth is soooo tasty too!
Ingredients (Serves 1)
2 whole fish with heads on and guts removed, any e.g. trout, sea bass etc
Handful of dill, chopped
Half a lemon, thinly sliced
Salt
Olive oil
Preheat the over to 200 degrees C. Line a baking tray with parchment paper.
Place both fish on the tray. Salt them on the inside and outside.
Stuff the insides with the lemon slices and dill.
Drizzle the outside with olive oil.
Cover with foil and bake for 20-25 minutes.
Serve with an extra lemon wedge on the side and salad.
Hot and Sour Soup with noodles (Serves 1)
Ingredients
1 Leftover fish, head, bones and skin removed and the flesh flaked
250 ml water
1 carrit, grated
1/2 tsp grated ginger
1 chilli, finely chopped
1/2 tsp Shaohsing rice wine
2 tbsp Dark soy sauce, divided in half
25g cornichons, diced
1 1/2 tbsp balsamic vinegar
1 spring onion, chopped, to garnish
1 nest of dry, quick cook noodles
Method
Place the fish bones, head and skin with the water and some salt. Add the lemons you used to stuff the fish with too. Bring to a boil, reduce the heat and cook for 15 minutes. Turn off heat and leave to infuse (skip this bit if you are in a rush). Run the stock through a sieve to catch the bones. Return the stock to the pot and turn the heat back on.
Add the ginger, chilli, carrot, rice wine and 1 tbsp of the soy sauce. Bring to the boil and reduce the heat to medium. Cook for 5 minutes.
Add the rest of the ingredients apart from the spring onions. Cook until the noodles are cooked through and the fish is heated through.
Serve in a deep bowl sprinkled with the spring onions and chopsticks.
Suggestions
You can always substitute the fish with chicken meat and stock, or use a mix of mushrooms and toffu with veggie stock.
This is soup is not very spicy, so increase the amount of chillies used or add sriacha sauce on top.
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