Sea Bass Soup with Chinese Angelica Slices and Astralagus
Chef Rose
This soup, featuring sea bass that's full of proteins, and Chinese angelica slices as well as astralagus, can be a great tonic for your confinement time.
Clean the sea bass and remove excess water by patting dry with paper towels. Slice open the back of the fish. Then, coat the fish thoroughly with salt. Leave it to marinate for 15 minutes.
Wash and cut the Chinese Angelica slices and wolfberries. Set aside.
In a pot filled with plain water, add the Chinese Angelica slices, wolfberries, astralagus, and Chinese cooking wine (optional). Bring water to a boil, and then turn down the heat. Let the soup simmer for 25 minutes.
Stuff sea bass with shredded ginger, and add it into the cooking pot with the broth. Bring it to a boil again. Then, turn down the heat again and let it simmer for another 35 minutes.
Once ready, season it with salt to taste. Serve hot.