This is a quick and straightforward method for making a delicious bowl of white fish soup every time! Just three main ingredients make the best Chinese-style fish soup. It is suitable for all ages—kids and the elderly. Follow our step-by-step instructions, and your Chinese ginger fish soup recipe will burst with flavour! The taste is incredibly fresh and sweet!

1. Wash and clean baby napa cabbage and green onion.
2. Peel fresh ginger with a spoon. Slice or julienne ginger.
3. Properly wash fish before cooking.
4. First, bleed the fish. Then, remove fish scales and entrails. Trim and remove the fins and the head.
5. Rinse and pat dry with kitchen paper towels.
6. If using frozen fish, first defrost the fish in the refrigerator. Wash and pat dry.
7. Add oil to a stock pot or wok.
8. Add a generous amount of cooking oil to a pot and heat on medium heat.
9. Once the oil is hot, add the main ingredients.
10. First, add ginger and green onions (white part) to fragrant the pot. You will smell the aroma.
11. Turn up the temperature to medium-high heat.
12. Add whole or sliced fish into the pot and pan-fry until golden brown - approximately 3-5 mins. You may need to add more oil. Add enough so that the fish meat can absorb everything.
13. Break it apart and allow it to absorb the oil - another 2-3 minutes.
14. Add in boiling hot water. Let it boil vigorously for at least 15 minutes. If the soup is drying out, add enough water to continue boiling.
15. There is no need to add chicken stock, milk or cream. The creamy white milky broth is solely the result of an emulsion of gelatin and fat from the skin and bones of the cooking fish. This recipe shows that you can make a good broth without fancy ingredients!
16. Sieve out fish bones with a fine mesh bouillon strainer before adding other ingredients like baby napa cabbage or cubed tofu.
17. Cook until soft.
18. Pro Tip: You can make this milky fish soup in one pot instead of using two pots. For example, pan-fry the fish in a good wok, remove the fish bones, and finish it in another stock pot. Personally, I like leaving all the pieces of fish until serving, which yields the tastiest Chinese cabbage fish soup!
19. Salt and ground white pepper to taste.
20. Serve immediately and enjoy hot.