500 grams (1 1/9 lb) freshwater fish
150 grams (1/3 lb) horse radish
5 grams (1/6 oz) finely cut coriander
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) sliced ginger
20 grams (4 tsp) cooking wine
3 grams (1/2 tsp) salt
15 grams (1 tbsp) vinegar
5 grams (1 tsp) hot chili oil
100 grams (2/5 cup) cornstarch and water mixture
10 grams (1 1/2 tsp) soy sauce
25 grams (5 tsp) cooking wine
5 grams (1 tsp) sesame oil
1 gram (1/30 oz) shredded ginger
1. Wash the fish clean and cut into sections of about 4 cm (about 1 inch) long. Add 10 grams (2 tsp) of cooking wine, 1.5 grams (1/4 tsp) of salt and the mixture of cornstarch and water, and mix well. Cut the radish into fine shreds.
2. Heat a wok, put in the cooking oil and deep-fry the fish sections till both sides become brown. Place the fish sections neatly in the wok, add the scallions, ginger and radish shreds. Turn the fire to a strong heat and bring mixture to its boiling point. Now add the cooking wine and cook for 1 minute with wok cover over the wok. Quickly remove the lid to add 1,000 grams (2 cups) of water. When substance boils again, turn the fire to low and cook with the lid on for half an hour. Remove the scallions and ginger, but add the salt, MSG, soy sauce, vinegar and chili oil. When it boils, sprinkle on the sesame oil, coriander and ginger shreds.
Features: The basically white soup has a reddish touch.
Taste: Sour, spicy and aromatic.