Sauerkraut Fish Slices Rice Noodle Soup Recipe

Prepare aromatics

Peel and smash the ginger slightly with the side of a knife, then slice into 3–4 thick pieces. Smash the garlic cloves but leave them whole. Cut the white parts of the green onions into 2–3 cm lengths.

Heat 1 tablespoon vegetable oil in a medium stockpot over medium heat. Add the ginger slices, smashed garlic and white parts of the green onions. Sauté 1–2 minutes until aromatic but not browned.

Add 1800 ml water, 400 ml chicken or vegetable broth and 1 bay leaf. Bring to a gentle boil, then reduce to a simmer.

Rinse sauerkraut lightly under cold water if you prefer milder acidity; then squeeze out excess liquid and roughly chop. Add 350 g sauerkraut to the simmering broth.

Stir in 1 tablespoon light soy sauce, 1 tablespoon rice wine and 1 teaspoon sugar. Taste the broth after 5 minutes and add 1 teaspoon white pepper; adjust seasoning as needed. Simmer gently for 10 minutes to allow flavors to meld.

While the broth simmers, cut 450 g fish fillets into 3–4 cm wide bite-size slices or chunks. Pat fish dry with paper towel.

In a bowl combine the fish pieces with 2 tablespoons cornstarch, 1 egg white and 1 teaspoon salt. Gently toss until each piece is lightly coated; the egg white plus cornstarch will create a silky velveting coating that keeps the fish tender in the soup.

Bring the sauerkraut broth back to a gentle simmer (not a rolling boil). Add the coated fish pieces in a single layer, stirring gently to separate. Cook just until the fish turns opaque and flakes easily, about 3–5 minutes depending on thickness. Do not overcook.

While the fish cooks, prepare the rice noodles according to package instructions: usually soak in hot water for 5–8 minutes (thin vermicelli) or briefly blanch in boiling water 1–3 minutes for wider noodles. Drain and divide between serving bowls.

Taste the soup and correct seasoning: add a splash more soy or a pinch of salt if needed. Remove the bay leaf, ginger slices and garlic if desired.

Ladle the hot sauerkraut fish and broth over the prepared noodles so each bowl gets a generous portion of fish and sauerkraut.

Garnish with sliced green onion tops, cilantro leaves and a sprinkle of fried shallots. Serve chili oil on the side for spice.