Jul 13 2026
Restaurants›Red Pavilion Mandarin Cuisine›Pickled Veggie Fish Soup Recipe

Pickled Veggie Fish Soup Recipe

Inspired by Red Pavilion Mandarin Cuisine
Time1h
Serves4

Savoury fish soup with pickled vegetables.

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Ingredients

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Soup Base

Pickled Vegetables

Garnishes

Method

Pickling Vegetables

  1. 1

    Prepare the Pickles

    In a medium saucepan, combine white vinegar, sugar, salt, and 1 cup of water. Bring to a simmer over medium heat until the sugar and salt dissolve.

  2. 2

    Combine Vegetables

    In a heatproof jar or bowl, add the julienned carrots, sliced cucumbers, and sliced red onion.

  3. 3

    Pour the Pickling Liquid

    Once the pickling liquid is ready, pour it over the vegetables in the jar. Let it sit for at least 30 minutes to pickle.

Making the Soup

  1. 4

    Heat Oil

    In a large pot, heat olive oil over medium heat. Add minced garlic and ginger and sauté for about 2 minutes until fragrant.

  2. 5

    Add Liquids

    Pour in the water and vegetable broth, and bring to a boil.

  3. 6

    Cook Fish

    Reduce heat to medium-low and add the fish fillets. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

  4. 7

    Add Soy Sauce and Seasoning

    Stir in the soy sauce and black pepper. Let the soup simmer for another 2-3 minutes.

  5. 8

    Combine Pickled Veggies

    Add the pickled vegetables to the soup just before serving, allowing them to warm through without losing their crunch.

  6. 9

    Serve

    Ladle the soup into bowls, garnishing with fresh cilantro and lime wedges. Enjoy your savoury fish soup with a tangy twist!

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