Coral Trout Bone Noodles Recipe
Make Coral Trout Bone Noodles Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Fish
Noodles & Accompaniments
Finishing & Clarifying
Method
Broth & Fish
- 1
Prepare fish
Rinse the coral trout. Fillet the fish: reserve about 300–400 g of boneless fillet for serving and set aside on ice. Keep the head, bones and remaining trimmings (about 600–700 g) for the broth. Pat fillets dry and lightly season the reserved fillet flesh with 1/4 tsp salt and a few drops of shaoxing wine; wrap and refrigerate.
- 2
Toast bones (optional)
Place the reserved bones and head on a sheet tray and roast at 200°C (400°F) for 10–12 minutes to deepen flavor. This step is optional; you can also use raw bones for a cleaner, lighter broth.
- 3
Build broth
In a large stockpot, add 3 liters of water, the coral trout bones and head, sliced ginger (half of the ginger, roughly 25 g, thinly sliced), and 1 spring onion (halved). Bring to a gentle simmer over medium heat. As it comes up to temperature, skim any foam or scum from the surface with a ladle for a cleaner broth.
- 4
Simmer
Reduce heat so the liquid sits at a gentle simmer (do not boil vigorously) and simmer for 25–35 minutes. Taste occasionally; trout bones release flavor fairly quickly and prolonged boiling can cloud the broth and produce fishy bitterness.
- 5
Strain broth
After simmering, strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Press gently on the solids to extract liquid, then discard bones and aromatics. Return strained broth to the pot and stir in 1 tbs fish sauce, 1 tbs shaoxing wine, 1.5 tsp salt and 1/2 tsp white pepper. Keep warm on very low heat.
Finishing & Clarifying
- 6
Clarify (optional for a bright, clear broth)
If you prefer a clear, silky broth, whisk the egg white with 60 ml cold water to make a light slurry. Bring the strained broth to a gentle simmer, then slowly pour in the egg-white slurry while stirring once, then stop stirring. Let the broth simmer gently for 3–5 minutes — the egg proteins will coagulate and capture fine particles. Strain the broth again through a fine sieve or cheesecloth into a clean pot. Taste and adjust salt/pepper. If surface fat is present, skim or degrease with a spoon or a tablespoon of neutral oil poured on the surface and lifted away with paper towels.
- 7
Cook reserved fillet flesh
Bring a small pot of the clarified warm broth to just below simmer (poaching temperature). Slice the reserved fillet into 1 cm strips. Poach the fish pieces in the hot broth for 1–2 minutes until just cooked and opaque. Remove with a slotted spoon and keep warm; reserve poaching broth for serving.
Noodles & Accompaniments
- 8
Prepare vegetables
Trim and wash bok choy; separate leaves. Thinly slice the remaining half of the ginger (about 25 g) into matchsticks. Mince garlic cloves.
- 9
Cook noodles
Bring a separate large pot of water to a rolling boil. Add the egg noodles and cook according to package instructions until just tender (al dente). Fresh noodles usually 2–3 minutes; dried 4–5 minutes. Drain and rinse briefly under warm running water to remove excess starch and prevent sticking. Toss with 1 tbs vegetable oil to separate; divide into serving bowls.
- 10
Blanch greens
In the noodle cooking pot or a separate saucepan of boiling water, blanch bok choy for 30–45 seconds until bright green and tender-crisp. Remove and drain; arrange on top or beside noodles in each bowl.
- 11
Light stir for aromatics
Heat 1 tbs vegetable oil in a small skillet over medium heat. Add minced garlic and sliced ginger matchsticks and stir-fry for 30–45 seconds until fragrant (do not burn). Add 1 tsp light soy sauce and 1 tsp sesame oil, stir to combine, then remove from heat. Spoon this aromatic oil over the noodles and greens to add flavor.
- 12
Assemble bowls
Place the poached coral trout strips atop the noodles and greens. Ladle hot clarified trout broth over the noodles — about 500–600 ml broth divided across bowls (adjust to preferred soupy-ness). Garnish each bowl with roughly chopped coriander, a sprinkle of fried shallots if using, and a lime wedge on the side.