Creamy Grouper, Clam,
Tofu Soup
Experience the delicate sweetness of the sea in this comforting soup. The secret lies in searing the grouper to create a rich, milky-white broth, balanced by silky tofu and fresh clams.
This soup is a beautiful example of how simple, high-quality ingredients can create profound flavor. By searing the grouper before adding boiling water, you unlock a creamy, emulsified broth that feels incredibly nourishing. The addition of clams and goji berries brings a natural sweetness and depth, while the tofu provides a soft, delicate texture that rounds out the dish perfectly.
Ingredients
- 400 g grouper fillets, cut into chunks
- 200 g fresh clams
- 1 block soft or silken tofu
- 1 tbsp cooking wine
- 3-4 slices fresh ginger
- 1 tbsp goji berries
- to taste salt
- to taste chicken bouillon
- to taste white pepper
- 2 stalks green onions, chopped
Instructions
- 1Prepare the clams
Place the fresh clams into a wok and pour in a splash of cooking wine. Cover the wok with a lid and steam the clams until their shells pop open, then remove them and set them aside for later use.
Tip: Discard any clams that refuse to open after steaming, as they may not be alive or safe to eat. - 2Sauté the ginger
Heat oil in the wok over medium-high heat. Add the ginger slices and sauté them until they become fragrant and lightly golden. This aromatics base is essential for building a flavorful soup.
Tip: Sautéing the ginger well helps to neutralize any potential fishy odors from the grouper. - 3Sear the grouper
Carefully place the chunks of grouper into the hot, infused oil. Sear the fish undisturbed until it develops a nice golden-brown crust on one side, then flip to brown the other side evenly.
Tip: Make sure the fish chunks are patted dry before adding them to the hot oil to minimize dangerous splattering. - 4Boil the grouper
Once the grouper chunks have been seared until golden brown, pour in boiling water. Maintain a high heat to allow the soup to emulsify and turn a rich, milky white color.
Tip: Using boiling water instead of cold water is the key to achieving that signature milky, creamy fish broth. - 5Add tofu
Carefully add the prepared tofu cubes into the boiling, milky-white fish soup. Allow them to simmer gently so they absorb the savory flavors of the broth.
Tip: Use soft or silken tofu for a smooth, melt-in-your-mouth texture in the soup. - 6Add goji berries and season
Scatter the bright goji berries into the bubbling broth, followed by the steamed clams you set aside earlier. Season the soup to taste with salt, a pinch of chicken bouillon, and some white pepper.
Tip: Adding the clams at the very end ensures they simply warm through without becoming tough and rubbery from overcooking. - 7Season the soup
Season the soup by sprinkling in salt, chicken bouillon, and white pepper to taste. Adjust the seasonings according to your preference to enhance the natural sweetness of the fish and clams.
Tip: White pepper adds a subtle, warming spice that complements seafood perfectly without overpowering it. - 8Garnish and serve
Finish the dish by scattering a generous amount of freshly chopped green onions over the hot soup. Remove from heat immediately and serve while piping hot.
Tip: The fresh green onions provide a bright, crisp contrast to the rich, creamy broth.
