“Congee without the rice“ - Shunde’s Beloved Fish Soup (拆鱼羹)

Shunde’s beloved fish soup! Was a dish that really messed with my mind for a bit - for a while I just assumed it *was* some sort of congee (Shunde does love its congees), before finding out that there wasn’t a lick of rice inside. 0:00 - Shunde’s Beloved Fish Soup 0:29 - What’s the Essence of Cantonese Food? 2:10 - Recipe Overview 2:54 - What Fish to Use? 3:21 - (1) Pan Fry the Fish 3:46 - (2) Shred the Fish 4:00 - (3) Make the Milky Fish Stock 4:41 - Other Components 5:46 - (4) Make the Soup 6:11 - (5) Season and Thicken 7:17 - How to Eat in the context of a meal? INGREDIENTS: For the milky fish stock: * 1-2 large, flaky fish, ~1kg. In the video I used two small sea bass (海鲈) * Optional knob of ginger (~1 inch, smashed) * 1.5 liters of hot, boiled water This should yield about ~750-1000mL of milky fish stock. To get the base of the soup, we’ll supplement that with: * Water, enough to get to 1500mL total (so, ~500-750mL) * 8 dried scallops (干贝) soaked in 1 cup (250mL) of hot, boiled water For the dried