Teochew Fish Slice & Mizuna Broth
A clear, gingery Teochew-style broth with silky poached fish slices and Aeroveg Mizuna — clean, restorative, and deeply comforting in 25 minutes.
Teochew cuisine is known across Southeast Asia for its clear, delicate broths that let the purity of each ingredient speak for itself. Aeroveg Mizuna — with its slender, serrated leaves and a clean, subtly peppery character — is a natural companion for this gentle style of cooking. It wilts beautifully in hot broth without bitterness, adding a quiet lift that makes the soup feel complete rather than plain. The salted plums are the dish’s secret: a gentle souring agent used in traditional Teochew fish soup that balances the clean stock with remarkable elegance.
Method
- Build the aromatics. Heat vegetable oil in a medium pot over medium heat. Add ginger and garlic. Fry for 1 minute, stirring, until fragrant.
- Simmer the broth. Pour in the stock. Add tomato wedges and salted plums. Bring to a gentle simmer and cook for 10 minutes to develop flavour.
- Season. Add soy sauce. Taste and adjust with salt and white pepper.
- Poach the fish. Reduce heat to low-medium. Slide in the fish slices one by one. Poach gently for 2–3 minutes until the fish is just opaque and cooked through.
- Add the Mizuna. Add Aeroveg Mizuna to the pot. Submerge gently and cook for 30–45 seconds until the leaves are just wilted.
- Finish. Drizzle with sesame oil. Taste once more and adjust seasoning.
- Serve. Ladle into bowls and scatter with sliced spring onion.
Aeroveg Mizuna wilts very quickly in hot broth — add it in the final 30–45 seconds only. Its mild pepperiness brightens the clean Teochew broth naturally, without any bitterness. If you can’t find salted plums, a squeeze of lemon added just before serving achieves a similar sour note.