Chinese-style fish soup from Ken Hom's Hot Wok: Over 150 One-Pan Wonders by Ken Hom

  • white pepper
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  • spring onions
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  • EYB Comments

    See recipe for variations. Can substitute sea bass fillets or halibut fillets for cod fillets, vegetable stock for chicken stock, dry sherry for Shaoxing rice wine, and red rice vinegar for black rice vinegar. The recipe suggests using this book's recipes for "Chicken stock" or "Vegetable stock".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute sea bass fillets or halibut fillets for cod fillets, vegetable stock for chicken stock, dry sherry for Shaoxing rice wine, and red rice vinegar for black rice vinegar. The recipe suggests using this book's recipes for "Chicken stock" or "Vegetable stock".

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