Ang Ci Yu Tofu Soup - Rich in Amino Acids, Tender Meat
Suzhou people call this fish 'ang ci yu' (), it's known for having only two spines on its head and very little bones, making the meat incredibly tender. It's perfect for braising or making soup. Today, let's make Ang Ci Yu tofu soup.
Ang Ci Yu Tofu Soup
I bought 4 pieces of Ang Ci Yu. If purchased at a local wet market, someone will fillet it for you, but I still need to clean it myself. Remove the gills, scales, and internal organs – leaving them in will result in a muddy flavor. Rinse the fish thoroughly, and ideally, use kitchen paper to absorb any remaining water.
Rinsed Fish
Prepare scallion segments and ginger slices, heat oil in a pot and sauté to release fragrance. Then, add the fish to the pot, don't immediately stir-fry it; sear one side for a moment before flipping. If the fish is too wet, the oil will splatter, so it's best if the fish is patted dry.
Golden Brown on Both Sides
Once the fish is golden brown on both sides, you can transfer it to a casserole pot (I prefer the traditional style). Add the scallion segments and ginger slices to the pot, don't use all the oil, a little is fine.
Add to Casserole Pot
Add water – ideally hot water, which will make the soup whiter. The water should almost cover the fish. I prefer a slightly concentrated soup ('shao' in Suzhou means 'a little' – I'm not sure if this is common elsewhere too).
Heat Water
First, bring to a boil, skimming off any foam that rises to the surface, then reduce the heat to low and simmer for about an hour.
One Hour Later, Add White Pepper and Salt
After an hour, add a small spoonful of white pepper, and salt to taste – I usually only add a small spoonful because I prefer a lighter flavor. Finally, add the tofu. Buy firm tofu in boxes; we're using 'nong tang tofu,' which forms smooth, melty blocks, and add them to the soup. Bring to a medium boil for a quick finish!
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