Grouper Miso Soup Recipe Cooking with Fen & Lady First
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00:00 Ingredients
01:08 1. Clams and Grouper
03:29 2. Fish Skin, Ginger, and Tofu
04:58 3. Miso
06:02 4. Grouper
06:33 5. Spring Onions and Clams

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❤ Grouper Miso Soup Recipe Cooking with Fen & Lady First
Ingredients (Serves 5):
Grouper (龍膽石斑魚) 300g
Clams (large) 10 pieces
Fresh ginger 20g
Green onions (thin) 5 stalks
Silken tofu 1 box
Water 1500cc

Seasonings:
Miso paste 23 tablespoons
Salt (optional, add to taste at the end)
Rice wine 2 tablespoons

Main Tools:
Stainless wok or pot.

❤Instructions:
1. Clams and Stone Goby Fish:
Pour 700ml of water into the pot, add clams, and simmer over mediumlow heat until the clams open. Immediately remove them from the pot. Pour the clams and broth into a bowl, wash the clams in the broth, then take them out and place them in a dish. The sand will settle in the broth. Carefully pour the broth back into the pot, discarding the broth at the bottom that contains sand.
Cut the skin of the grouper into small pieces, and thinly slice the fish. Set aside.

2. Add Fish Skin, Ginger, and Tofu:
Add another 800ml of water to the pot. Place the fish skin into the broth, add finely julienned ginger and tofu chunks, and continue simmering over mediumlow heat.

3. Add Miso Paste:
In a bowl, mix 2~3 tablespoons of miso paste with 1 tablespoon of rice wine and some broth. Stir well, then add the mixture to the pot and continue cooking.

4. Add Grouper Slices:
Add the fish slices to the boiling broth, simmering for about 1 minute over mediumlow heat. Turn off the heat.

5. Add Green Onions and Clams:
Finally, add finely chopped green onions and the cooked clams to the soup, stirring gently to combine.

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