粉葛赤小豆鯪魚湯Kudzu Root, Rice Bean and Fish Soup

Prep 25 min·Cook 3 h·Rest 1 h

1. 1You're here
   Step 1.

   Rinse the rice beans and soak for 1 hour. Soak the tangerine peel for 20 minutes and scrape off the white pith.

   60 g Rice beans1 Dried tangerine peel

   1 h
2. 2
   Step 2.

   Peel the kudzu root and cut it into 3 cm chunks.

   800 g Kudzu root

   Knife work

   Wok-chan's tip鑊仔貼士

   Kudzu is hard and the peel is woody: use a sturdy knife and cut away the outer layer rather than peeling it.
3. 3
   Step 3.

   Put the pork in a pot of cold water, bring to the boil and blanch for 3 minutes. Drain and rinse.

   300 g Pork shin (lean pork)

   3 minBoil / blanch
4. 4
   Step 4.

   Pat the fish very dry and rub with a little salt. Heat the oil in a frying pan with the ginger and fry the fish over medium heat for 4–5 minutes on each side until deep golden.

   400 g Whole sea bream or a 400 g piece of fish with bones (head and frame)2 tbsp Cooking oil4 slices Gingerto taste Salt

   5 minPan-fry

   Wok-chan's tip鑊仔貼士

   Well-browned fish gives the soup its milky colour and no fishy taste. Put the fried fish in a soup bag or muslin so the bones stay out of the soup.
5. 5
   Step 5.

   Bring the water to the boil. Add the kudzu, rice beans, pork, fish, tangerine peel, candied dates and ginger. Boil hard for 20 minutes.

   3 l Water800 g Kudzu root60 g Rice beans300 g Pork shin (lean pork)400 g Whole sea bream or a 400 g piece of fish with bones (head and frame)1 Dried tangerine peel2 Candied dates4 slices Ginger

   20 min
6. 6
   Step 6.

   Turn down the heat, cover and simmer gently for 2½ hours.

   800 g Kudzu root300 g Pork shin (lean pork)400 g Whole sea bream or a 400 g piece of fish with bones (head and frame)

   2 h 30 minSlow-simmer soup
7. 7
   Step 7.

   Lift out the fish bag. Season with salt just before serving, and serve the kudzu and pork on the side with soy sauce.

   400 g Whole sea bream or a 400 g piece of fish with bones (head and frame)to taste Salt800 g Kudzu root300 g Pork shin (lean pork)