Cherry & Dennis Recipes
Sweet Corn, Tofu and Fish Fillet Thick Soup
粟米豆腐魚柳羹
Recipe overview
Sweet corn, tender tofu and fish fillet make a silky, satisfying Hong Kong-style thick soup. Adding the fish in sequence and thickening gradually keeps the flesh intact and the broth smooth.
01
Ingredients
Main ingredients
- 300 g fish fillet
- 300 g silken tofu
- 200 g sweetcorn kernels
- 1 piece egg
- 2 stalk spring onion
Sauce
- 900 ml water
Slurry
- 2 tbsp cornstarch
- 3 tbsp water
Seasoning
- 1 tsp salt
- 1/4 tsp white pepper
- 1 tsp sesame oil
02
Tools
- knife
- cutting board
- mixing bowl
- saucepan
- measuring cup
- measuring spoons
- whisk
- ladle
- small bowl
- timer
03
Steps
Step 1
Cut fish fillet
Pat the fish dry and cut it into twelve even bite-size pieces.
Step 2
Cube silken tofu
Cut the silken tofu into two-centimetre cubes without crushing it.
Step 3
Mix the slurry
Whisk the cornstarch with three tablespoons water until lump-free.
Step 4
Beat the egg
Beat the egg until yolk and white are completely combined.
Step 5
Simmer the corn broth
Bring the water to a boil, add corn and simmer for five minutes.
Step 6
Poach the fish
Add fish pieces separately and simmer three minutes until just opaque.
Step 7
Add the tofu
Add tofu and move it gently with a ladle without vigorous stirring.
Step 8
Season the soup
Add salt and white pepper, stir gently and return to a simmer.
Step 9
Thicken with slurry
Restir the slurry and pour gradually while stirring until the soup coats a ladle.
Step 10
Stream in the egg
Lower the heat, stream in egg, wait ten seconds, then stir gently into ribbons.
Step 11
Finish the soup
Turn off the heat, add sesame oil and spring onion, and fold gently.
Step 12
Serve the soup
Ladle into white bowls so each serving has fish, tofu and corn.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
