How to catch giant freshwater oysters for sale - Cooking with my three children

Ingredients

• 1 kg Fresh River Fish (e.g., Catfish or Tilapia) (scaled, gutted and rinsed)
• 1.5 L Water (cold, filtered)
• 2 slices Ginger (peeled)
• 2 stalks Scallions (cut into 2‑inch pieces)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (ground)
• 1 tbsp Fish Sauce (optional, for depth of flavor)
• 200 g Bok Choy or Spinach (roughly chopped, optional)

Instructions

1. Clean the fish

   Rinse the fish under cold water, remove scales, gut, and rinse again until the water runs clear.

   Time: PT10M

2. Cut fish into pieces

   Place the fish on a cutting board and cut into 3‑4 cm bite‑size pieces.

   Time: PT5M

3. Bring water to a boil

   Add 1.5 L of cold water to the large pot and bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: 100°C

4. Add aromatics and fish

   Add ginger slices and scallion pieces to the boiling water, then gently lower the fish pieces into the pot.

   Time: PT2M

   Temperature: 100°C

5. Simmer the soup

   Let the soup simmer for about 10 minutes, or until the fish is just cooked through and flakes easily.

   Time: PT10M

   Temperature: 90°C

6. Season the broth

   Stir in salt, black pepper, and fish sauce. Taste and adjust seasoning as needed.

   Time: PT2M

7. Add leafy greens (optional)

   Add chopped bok choy or spinach and cook for another 2‑3 minutes until wilted.

   Time: PT3M

   Temperature: 90°C

8. Serve

   Ladle the hot soup into bowls and serve immediately with steamed rice or crusty bread.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g