50 minutes
50 minutes


Ingredients checklist
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Milky White Sea Bass Soup with Glass Noodles 鲜浓鲈鱼汤(+粉丝)

A very simple one pot meal that combines low calories and high nutrition. Very very healthy and light on the stomach but also full of umami and deliciousness. One of my mum's signature dishes!


  1. Heat up a non stick wok with some generous amount of veg oil (3-4 tbsp). Pat fish dry and fry over medium high heat for 2-3 mins on each side or until visibly golden and crisping up, then add boiled (important!) water to cover fish well and then some, throw in ginger slices and 1 whole spring onion, as well as goji berries, keep boiling on high heat for 5-10 mins until soup is milky
  2. Keep cooking on medium heat for a further 10 or so, the soup will develop a more creamy colour at this point, now you can add any extras such as fishballs and glass noodles, cook for a further 5 mins or so until glassnoodle is cooked. Season with salt to taste.
  3. Garnish with spring onion and slurp!