Chinese Fish and Rice Soup with Choy Sum Recipe

Introduction

This comforting Chinese Rice Soup is a delicate and flavorful dish perfect for warming up on a chilly day. With tender white fish, fresh choy sum, and fragrant broth infused with garlic and ginger, it’s both nourishing and simple to prepare.

Ingredients

• 1 litre / 32 oz chicken stock/broth, low sodium
• 1 cup water
• 2 garlic cloves, smashed
• 1.5 cm / 1/2″ ginger piece, cut into 3 slices
• 1 1/2 tbsp light soy sauce (or normal all purpose soy sauce)
• 1 1/2 tbsp Chinese cooking wine
• 1/4 – 1/2 tsp toasted sesame oil (optional)
• 1/4 tsp white pepper (substitute black pepper or omit)
• 3/4 cup uncooked white rice (long grain, medium grain, short grain, or jasmine)
• 3 stems choy sum, cut into 2cm / 1″ lengths, stems separated from leaves
• 250g / 8 oz white fish fillets, cut into 2.5cm / 1″ cubes
• 1 green onion, finely sliced
• Crispy fried shallots (optional)
• Crunchy fried noodles (optional)
• Chilli oil or paste (optional)

Instructions

1. Step 1: In a small pot over high heat, combine chicken stock, water, light soy sauce, Chinese cooking wine, smashed garlic cloves, and ginger slices.
2. Step 2: Cover with a lid, bring to a simmer, then reduce heat to medium and simmer gently for 5 minutes to infuse the flavors.
3. Step 3: Add the uncooked rice to the pot. Cook uncovered for about 10 minutes, ensuring the broth bubbles gently on the surface.
4. Step 4: Add the fish cubes and the stems of the choy sum. Let them cook for 2 minutes until the fish is just cooked through.
5. Step 5: Remove and discard the garlic cloves and ginger slices from the soup.
6. Step 6: Stir in the choy sum leaves, toasted sesame oil (if using), and white pepper. They will wilt almost instantly. Serve the soup immediately, garnished with sliced green onion, crispy fried shallots, crunchy fried noodles, and a drizzle of chili oil or paste if desired.

Tips & Variations

• Use jasmine or short-grain rice for a creamier texture, or long-grain rice for a lighter soup.
• Chinese cooking wine adds essential depth; substitute dry sherry if unavailable, but avoid skipping.
• To deepen flavor, toast the rice in a dry pan before adding it to the broth.
• Swap white fish for shrimp or tofu to customize protein.
• Add more vegetables like spinach or bok choy for extra nutrition.
• Omit sesame oil for a lighter soup or add a few drops just before serving for aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, stirring occasionally, to prevent the rice from sticking to the pan. The soup thickens as it cools; add a splash of water or broth when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice instead of uncooked?

It’s best to use uncooked rice for this recipe because it simmers in the broth, absorbing flavors. Using pre-cooked rice may result in a mushy texture.

What type of white fish is best for this soup?

Choose firm, mild-flavored white fish like cod, snapper, or tilapia that hold their shape during cooking and complement the delicate broth.

Delicious Recipe

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★★★★★

4.4 from 111 reviews

• Author: lilan
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A comforting and delicate Chinese Rice Soup featuring tender white fish, fragrant ginger and garlic, and vibrant choy sum in a flavorful chicken broth infused with soy sauce and Chinese cooking wine. Perfect for a light, nourishing meal that comes together quickly on the stovetop.

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Ingredients

Scale 1x2x3x

Broth and Flavorings

• 1 litre / 32 oz low sodium chicken stock/broth
• 1 cup water
• 2 garlic cloves, smashed
• 1.5 cm / 1/2″ piece ginger, cut into 3 slices
• 1 1/2 tbsp light soy sauce (or normal all purpose soy sauce)
• 1 1/2 tbsp Chinese cooking wine
• 1/4 – 1/2 tsp toasted sesame oil (optional)
• 1/4 tsp white pepper (black pepper substitute or omit if preferred)

Main Ingredients

• 3/4 cup uncooked white rice (long grain, medium grain, short grain, or jasmine)
• 3 stems choy sum, cut into 2cm / 1″ lengths, stems separated from leaves
• 250g / 8 oz white fish fillets, cut into 2.5cm / 1″ cubes

Garnishes and Condiments

• 1 green onion, finely sliced
• Crispy fried shallots (optional)
• Crunchy fried noodles (optional)
• Chilli oil or paste (optional for serving)

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Instructions

1. Combine broth ingredients: In a small pot over high heat, place the chicken stock, water, light soy sauce, Chinese cooking wine, smashed garlic cloves, and ginger slices.
2. Simmer to infuse: Cover the pot with a lid and bring the liquid to a gentle simmer. Reduce the heat to medium and allow the flavors to infuse for 5 minutes.
3. Add rice: Add the uncooked white rice to the pot and cook uncovered for 10 minutes, ensuring the broth bubbles very gently on the surface.
4. Add fish and stems: Add the cubed white fish fillets and the choy sum stems to the soup. Continue to cook for 2 minutes until the fish is just cooked and tender.
5. Remove aromatics: Carefully pick out and discard the garlic cloves and ginger slices from the soup to avoid overpowering flavors.
6. Finish soup: Stir in the choy sum leaves, which will wilt almost instantly, then add toasted sesame oil and white pepper to season. Serve the soup immediately, garnished with finely sliced green onion, crispy fried shallots, crunchy fried noodles, and a drizzle of chilli oil or paste as desired.

Notes

• Use low sodium chicken broth to control salt levels in the soup.
• Smashed garlic releases the aroma and flavor while infusing the broth nicely.
• Light soy sauce provides a mild salty flavor without overpowering. Regular soy sauce can be used if preferred.
• Chinese cooking wine is essential for authentic flavor; substitute dry sherry if unavailable.
• Toasted sesame oil is optional but adds a rich, nutty aroma at the end.
• Any type of white rice works for this soup—jasmine or medium grain is best for texture.
• Choy sum stems are cooked earlier; leaves are added last to retain their texture and color.
• Garnishes like crispy fried shallots and fried noodles add great texture contrast.
• Chilli oil or paste can be added for some heat according to taste preference.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Keywords: Chinese rice soup, fish soup, comfort soup, choy sum soup, easy Asian soup, chicken broth soup, healthy soup