My mom's traditional Cantonese Fish Noodle Soup with Mexican verdolaga, results in a perfect fusion of flavours. The fragrant umami fish broth combines with verdolaga greens, creating a delightful culinary experience.
How Does It Taste?
Prepare to embark on a culinary adventure like no other—a truly unique fusion of Chinese and Mexican cuisine. It is unlike anything you've ever tasted before. This exotic marriage of flavours introduces you to the combination of Chinese fish noodle soup and Mexican verdolaga. A fish noodle soup that surprises and delights the palate.
At first glance, the pairing of these two cuisines may seem unconventional. However, the result is nothing short of extraordinary.
The fish soup is rich and fragrant. The broth's umami notes meld seamlessly with the verdolaga's fresh, slightly tangy flavour profile. is fish noodle soup creates a harmonious balance that elevates both elements of this dish.
Why Try This Fish Noodle Soup Recipe
The unique fusion showcases the versatility of these distinct culinary traditions and embodies the beauty of my family's cultural exchange through food. It's a delightful exploration of flavours that transcends border. Surprisingly, offers a memorable dining experience that will leave your taste buds craving more.
Whether you're an adventurous food enthusiast or simply seeking something new, this fusion is a culinary journey worth embarking upon. Who knew a fish noodle soup, a cornerstone of Chinese cuisine, would mesh so well with a Mexican heritage plant.
Verdoluga in Fish Noodle Soup
Now, let's talk about verdolagas. If you like verdolagas and their unique flavour, then this fusion is bound to become a new favourite. Verdolagas has slightly tangy and refreshing notes, adding a refreshing twist to the traditional fish noodle soup.
When combined with the fish broth, it creates a harmonious symphony of flavours that's truly exceptional.
Sometimes my mom would put watercress into the fish soup. I guess this is what it is except we replaced watercress with verdolaga.
The Taste of Cantonese Fish Soup
Wait, Nothing Sounds Familiar? Then You Really Need This!
If you haven't had the opportunity to try either Cantonese fish noodle soup or verdolagas, this fusion dish is an absolute must-try, especially if you have an appreciation for both Chinese and Mexican cuisine.
It's a delightful cross-cultural culinary experience that introduces you to the best of both worlds. The creamy fish broth and verdolagas come together to create a tantalizing dish that embodies the essence of fusion cuisine, making it a perfect choice for those looking to explore new and exciting flavours.
Whether you're already a fan or a newcomer to these culinary delights, this fusion promises a memorable and satisfying dining experience that's sure to leave you wanting more!
What Fish Should I Use?
For this recipe, I am using fresh trout fish. We recently went fishing at Metepec, Puebla, and found ourselves with 5 trout fishes.
Nevertheless, some other fish I recommend are bass groper, sea bass, mackerel, and snapper. Honestly, any fish will do. If you're on a budget, fish head of any type of fish works perfectly!
Back in Hong Kong, when food was scarce and my parent's family was on a budget, they only bought fish head to steam and made fish noodle soup.
Professional Tips
1. FRIED THE FISH FIRST WITH GINGER
My mother, along with many skilled Chinese cooks, swears by this culinary rule: to eliminate the unpleasant fishy taste and enhance the savoury umami flavour of fish, start by frying the fish and its bones in a wok with oil. This process effectively removes the seafood's fishy undertones, transforming them into a richer umami profile. The addition of ginger to the wok further enhances the overall flavour.
I have a deep appreciation for the versatility of a good wok, and it's a kitchen tool I highly recommend. Whether I'm preparing Chinese or Mexican cuisine, the wok always proves invaluable for stir-frying and steaming, allowing me to achieve those perfect flavours and textures in my dishes.
2. ADD HOT WATER TO THE SIZZLE WOK / PAN
A hot wok helps release and extract flavours from the ingredients more effectively. When you add hot water to a hot wok, it can quickly absorb and carry away the flavours of the fish, vegetables, and seasonings, infusing the soup with a more robust taste.
The high heat of the wok can also contribute to the Maillard reaction, a chemical reaction that enhances the flavour and aroma of foods. When you add hot water to the wok with fish, the fish noodle soup becomes more milky white as well!
3. TIANJIN PRESERVED VEGETABLE IS A MUST!
The use of Tianjin Preserved Vegetable is a great element to elevate the flavour of the fish soup. Anything with fish soup, this is added to it. A Chinese soup secret weapon for a flavourful broth.
Tianjin's are available at most Chinese grocery stores. It may be loose or pre-packed in plastic bags or (my favourite) jam-packed in a brown claypot. If you are unsure, you can show the image below to the storekeeper, which will help get the correct preserved vegetables.
Amazon doesn't have the original Tianjin Preserved Vegetable, but they have something similar from Thailand.
Note: This post may contain affiliate links. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.
Chinese Fish Noodle Soup with Mexican Verduloga
Ingredients
Fried Fish
- 4 pieces trout fillet or any white-fleshed fish
- 1 tsp salt
- ½ tsp white pepper
- ½ cup canola oil
- 1 egg
- ¼ cup flour or cornstarch
Fish Stock
- 1 tbsp canola oil
- 1 lb fish bones and trimmings (such as heads, tails, and bones from white-fleshed fish like trout, snapper, or cod)
- 2 slices of ginger
- 1 litre hot water
- 2 tsp Tianjin preserved vegetable
- salt to your taste
- dashi (optional)
Chinese Fish Noodle Soup with Mexican Verduloga
- 3 cups verdolaga, chopped rinsed and cleaned
- 1 package dried wheat noodles for 4 people
- 4 purple cabbage, thinly sliced
- green onions
- chili oil
Instructions
Fish Stock
- Rinse the fish bones and trimmings under cold water to remove any impurities. Cut the fish bones into smaller pieces to expose more flavour.
- In a large work or frying pan (that can hold 1 litre of water), heat the oil on high temperature. Carefully place the fish bones and ginger into the wok until ginger is fragrant and the fish bones are browned both sides.
- While the wok is still hot, add BOILING water to the wok (this is how we will get the milky colour and texture for the stock). Add in the Tianjin preserved vegetable.
- Bring the stock to a boil, then reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface. Simmer for 30-40 minutes. Salt the stock to your taste including the dashi.
Fried Fish
- Meanwhile, the stock is getting ready, rinse the fish filet and pat dry with a paper towel. Place the filet on a clean plate, and season it with some salt and white pepper. Set aside.
- In a frying pan, add the canola oil on high heat until it reaches 350℉. One of my tricks to determine if the oil is hot enough is to insert a clean and dry chopstick into the oil. If the tip of the chopstick starts bubbling, I know the oil is ready.
- In a separate flat bowl, beat the egg well.
- Coat the fish fillet in beaten egg, then promptly dip it into a bowl of flour. Fry each side for approximately 5 minutes or until both sides are golden brown. Set it aside on a paper towel to cool.
Chinese Fish Noodle Soup with Mexican Verduloga
- WASH VERDULOGA: Place the leaves in a colander or a large bowl and rinse them thoroughly under cold running water. Using your fingers, snap the bottom roots off if it is still enacted. Gently rub the leaves with your fingers to remove any dirt or debris. Fill a bowl with cold water and immerse the leaves in it. Swish them around to dislodge any remaining dirt. Lift the leaves out gently to avoid stirring up the settled dirt, and place them in a bowl ready to be cooked.
- PUTTING EVERYTHING TOGETHER: In a clean pot, place a colander on top and strain the fish stock. Discard the bones and other debris from the soup. Bring the soup to a boil.
- Meanwhile, cook the dried wheat noodles as instructed from the package. Rinse the noodle with cold water, strain the noodles, and set aside.
- Once the soup is boiling, roughly chop the verdolaga and toss it in the fish stock. Boil the verdolaga until tender, approximately 5 minutes.
- Divide the noodles into 4 bowls. Now, divide the verdolaga into 4 portions and pour the hot soup into the bowls. To finish everything, place a fish filet onto the soup with the sliced purple cabbage, and some green onions and drizzle some chili oil on top. Serve immediately.
