Prep 10 min·Cook 12 min

1. 1You're here
   Step 1.

   Slice the fish on the diagonal into pieces about 1 cm thick. Toss gently with the salt, Shaoxing wine and cornflour.

   300 g Skinless white fish fillets (sea bass, cod or basa)¼ tsp Salt1 tsp Shaoxing wine1 tsp Cornflour

2. 2
   Step 2.

   Peel and rinse the century eggs and cut each into 8 wedges. Chop the coriander, keeping the stems and leaves apart.

   2 Century eggs60 g Coriander, a large bunch

   Wok-chan's tip鑊仔貼士

   A wet knife or a piece of thread cuts century egg cleanly.
3. 3
   Step 3.

   Heat the oil in a pan over medium heat. Fry the ginger for 30 seconds, then the century egg for 1 minute.

   1 tbsp Cooking oil4 slices Ginger, sliced2 Century eggs

4. 4
   Step 4.

   Pour in the boiling water and keep it at a hard, rolling boil for 6–8 minutes until the soup turns cloudy.

   1000 ml Boiling water

   8 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   The fierce boil is what makes the broth milky; don't cover and simmer.
5. 5
   Step 5.

   Add the coriander stems and season with salt and white pepper. Lower the heat to a gentle simmer.

   60 g Coriander, a large bunchto taste Salt¼ tsp White pepper

6. 6
   Step 6.

   Slide in the fish slices one at a time and poach for 1–2 minutes until just opaque. Add the coriander leaves and serve straight away.

   300 g Skinless white fish fillets (sea bass, cod or basa)60 g Coriander, a large bunch

   2 minPoach / steep