Creamy Milky Fish Soup (奶白鱼汤)

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Today, we are making Milky White Fish Soup, or what we call Naibai Yutang (奶白鱼汤). It got its name from the white look, the milky taste, and the creamy consistency. But there are no dairy products added to this soup. The recipe is extremely simple, and there is only one secret you need to know in order to turn the fish bones and water into this fabulous broth.
INGREDIENTS
6-8 scallion
2-3 inches of Ginger
3 tbsp of Chinese cooking wine (Amazon Link - geni.us/wCJ1y)
4 tbsp of Cornstarch
12 oz of fish bones 3 oz of bones needs 1 cup of water
4 cups of water
3/4 tsp of salt or to taste
2 tbsp of oil to fry the fish bones
INSTRUCTIONS
Chop the fish bones into 1.5-inch-wide pieces. Any type of white fish that has a mild taste will work beautifully. This recipe uses minimal seasonings to highlight the natural flavors of the fish. So, the freshness matters, do not use frozen sources. Set the fish bones aside.
Cut 6-8 scallions into 1.5-inch-long pieces. Slice 2-3 inches of ginger thinly.
Rub the fish with 2/3 of the scallion, 2/3 of the ginger, 3 tbsp of Chinese cooking wine, and 4 tbsp of cornstarch for 5 minutes. Be sure to wear gloves, otherwise, you might get hurt by the sharp bones.
Rinse the starch off with running water. Discard the aromatics. Drain completely. Dry the bones with paper towels. Set it aside.
Turn the heat to high and heat the wok until smoking hot. Add a drizzle of cooking oil and toss in the fish bones. brown the fish until golden brown.
Add the reserved scallions and ginger. Pour in 4 cups of boiling hot water and keep the heat on high the whole time. When the liquid is whitened, put on the lid and keep the heat at medium for 6-8 more minutes.
Use a sieve to get rid of the solid bits. season the fish broth with salt and pepper. Garnish with diced scallions. Enjoy!
Videography / Editing by Austin Schargorodski - austinschargorodski.com/

[@nikolaradakovic5050]

Usually, KZbin and internet recipes don't yield what they claim. I tried all her recipes, and all of them are amazing yet simple

[@Shane587]

@@Ahlimo Maangchi too!

[@sincereconello]

@@Shane587 Yess Maangchi, our KZbin mother.

[@janieb1439]

@@Shane587 Yess Maangchi! I love her. I like "les secrets de Muriel" It is French Chanel. Pastry Chief so lovely!

[@zhucookkitchen5172]

haha, I can understand it ~~Have you tried mine as well? would love your feedback ~~

[@nikolaradakovic5050]

@@zhucookkitchen5172 If you got some good chicken recipe I'd would be happy to try.

[@imjustdandy9799]

I just realized Mandy is almost at 1 Million subscribers! We have to take her there!

[@zhucookkitchen5172]

Yes, we will support her ~~

[@kenrenode8346]

I'm in!

[@kansasllama]

Lfg

[@czroberts3806]

Mandy is my favorite culinary chemist - !👩🏻‍🍳!👩🏻‍🔬!

[@SingingSealRiana]

I love how you always explain what is going on and why you do things the way you do. Sometimes how when and if one adds something does not matter, but sometimes it matters a lot. Thanks to your explanations it is easy to decide where adapting makes sense and where one has to follow the instructions. I learned a lot from you, thanks!

[@lcatw]

I just made this at home. I used a whole rainbow trout and it is delicious. I'm cheap so I saved all the ingredients and brewed a second batch. I may have to go to the store later today for another rainbow trout to make more. Super easy and milky cant wait to make my friends soup with it.

[@grumpyoldman9259]

1stly…thanks for sharing your recipe. This is my growing up comfort soup my mum used to make. Now, she’s almost 90. I do the same soup for her (learned from different tubers like you) and told her how much I love this soup, she’s surprised and sparkles in her eyes. Preparing fish before any dish you want to make, REMOVE the blood in the spine to get rid of the fishy’s taste. Very important. Awesome cooking to everyone.

[@GamingWithEric2508]

HELLO I love how she explains the techniques! Super detailed!

[@TheMimimomo88]

I've been following your channel for awhile and your recipes are wonderful ! I appreciate how much detail you give with your recipes and instructions. I've discovered some new ones with you and happy reminders of old ones from recipes past down from family. Keep those delicious recipes coming and I'm sure you'll exceed 1MM in no time !

[@southerncaltattooedbiker3643]

I love her voice it's so calming and her hair is so beautiful ❤️ I love her video's the way she explains everything for us keep up the great work !

[@Silverfox8668]

Thanks Professor Mandy for your spot on scientific analysis of creamy fish broth. 👏👏👏👍🥰 can’t wait for the next class 🤪

[@as5000]

I’m Chinese and I must admit, her recipes are simple and authentic.

[@DaiLoo888]

I love it, you reveal the secret , thank you so much

[@Slovakianstallion]

This looks so delicious! It reminds me of a similar recipe you've shared a few months ago, it was a fish stew with pickled mustard greens. It was one of the best dishes I've ever eaten! 😍

[@kchan7209]

Love this soup. So simple.

[@dreababygillylan2011]

Thank you!! I love your recipes!! You are appreciated!

[@GS-st9ns]

Always super simple. I love this

[@Shuggies]

Amazing methods and Techniques... This looks delishious... Thank you for sharing your recipe ✌😋👌

[@vinnie4125]

this looks so good! and its so simple as well

[@bunniesayrawr]

Thank you so much for making these videos. This helped with my anxiety. I feel safe :)

[@asmileywanderer]

Thank you for explaining so thoroughly!

[@ShelleyBeanie]

Ok but thank you for that amazingly simple explanation about emulsification!! Something just clicked and I will definitely be trying this recipe. Thank you!!

[@timpope7274]

Looks so good. Must taste great. Thank you.

[@leerobbins5636]

I do plan to make this soon. It looks and sounds delicious and easy to make with my busy schedule. Thank you.

[@Star-dz3ei]

Im gonna try this soup this Friday. Looks amazing and flavorful! Thank you for posting!!!

[@aureamuller4854]

Thank you...new idea ..new project. Great work👏

[@britneyfanboy4835]

Thank you for making videos! Your recipes are the best

[@edisonho3811]

thank you so much for making this video! this was my favorite soup my mom made growing up and it's a much faster process than i realized. will be sure to make this as soon as i get access to some fish bones hehe

[@anwulichukwupearlabdullahi2208]

A cook knows what ingredients will work in a dish , but a chef knows why they will work. Great job !😁🤯

[@tims4777]

I always enjoy your videos - thanks!

[@mirjanalaskovski2068]

I made this along time ago, have come back to find the recipe to make it again - its SO delicious!!

[@BonDijon]

this is so informative and simple to follow. thank you for making this!

[@swintsdeco6109]

I love your style of intro. It's so cute!

[@courtneynel7433]

Thank you for english character pronunciations guides for the authentic food names and characters

[@RedDragonVideos]

Food science and healthy recipes. Amazing video 👍. Thank you for sharing this recipe. Add extra ginger 💕💯🐲👋

[@unvaccinatedAndPureBlood]

Wow, cooking lesson combined with science 😃😃😃😃

[@tklmyfncy03]

I have learned so much from your videos. Thank you for sharing your knowledge.

[@mgtupload3836]

Another great vid, Mandy! This is one of my fav soups and the other recipes never help u in getting rid of that fishy taste. Thank you for being a great teacher!

[@suwarnichow]

I just tried this recipe. It is delicious and not fishy.

[@kreanu]

Thank you so much for your work! I really can't think of a second youtuber whose recipe will ALWAYS be delicious. No kidding)

[@user-te7zz8mv3x]

thank you so much! i have been looking for a recipe for a milky fish soup for ages! my grandmother used to make it with little fishes and also add a kind of chinese courgette plus some glass noodles. thanks so much for explaining about keeping the temperature high to turn the soup milky! i think that your secret technique is how my tomato sauce turns slightly thicker and a lighter shade orange 😉

[@allegrovivante1966]

So educational and yummy!! As always! 😁🥰

[@chaddamp2894]

i'm in love with your posts xx

[@zhucookkitchen5172]

Love your milky white fish soup. it reminds me 鲫鱼汤 Crucian carp fish soup~~Indeed, when I was sick, my mom cook the soup for me as well~~~Now I feel like I miss home and miss my mom's cooking ~~~ I would love to drink your soup now~~ Thanks for sharing and your efforts for the recipe & video ~~ Have a nice day ~~

[@itsnotakuma]

Thanks, I will try this as soon as fishing seasons open up. The boiling water trick looks great.

[@MrEquusQuagga]

I love your videos!!

[@AndreeaJoAnn]

It looks amazing and the recipe is explained in such an easy manner. I will definitely try it!

[@zhucookkitchen5172]

Thanks for loving our Chinese food & culture~~We , Chinese, love to cook and drink fish soup in a simple homemade cooking recipe.

[@darshu94]

Thanks I will make this tomorrow.

[@Frostysleet]

Looks amazing! I will try this soon!

[@zhucookkitchen5172]

Must try out, especially you can use the soup to cook together noodles ~~

[@78deathface]

Wow, looks so tasty! I’ve never tried it

[@jadeanthem2787]

I love your scientific explanations lol

[@xKILLCRAZEx]

Good recipe.

[@obsidianwing]

Looks Delicious

[@TheArtmartin32]

You got a new sub, am trying this fish soup tomorrow

[@karlay455]

In Peru fish soap is popular and yes good for when you get sick or a hangover lol

[@merciechoo6682]

I like it simple,I cooking fish porridge 😊

[@TioOlavoDoBaralho]

Aha! So that’s the secret! Niiice… thank you 🙏

[@AH-kp9db]

This soup is great.i have used turmeric to soak fish for few minutes and did not threw the water away boiled it...as in the recipe.

[@jacobwear9693]

I just made this out of Rex fish carcasses thank you so much it's yummy

[@pedrozapata6087]

Thank you for sharing 🇵🇦

[@cookingwithmimmo]

👍做得很好👍

[@flakbait5771]

I have often boiled chicken carcasses or animal bones but I had never considered doing the same with fish. Neat!

[@888SpinR]

Looks like I have a new weekend project this week! Reminds me of the noodles in fish soup 鱼头米 from my hometown. What sort of fish would you suggest for this?

[@marioaugustosimi9545]

Parabéns...gostei. Aqui no Brasil após você peneirar o caldo , aqui nos trituramos a massa no processador e misturamos no caldo deixando com uma maior densidade.

[@aayushs.taehyung4631]

Hiii I loved your recipe. Is there anything that can we do with the leftover solids? I think there won't be anything left...

[@bbyen9267]

What a cooking poetry. Believe th Unbelieable

[@bbyen9267]

Try to unbelieve

[@timothyfitzgerald3665]

Wonderful.

[@KimberRose16]

Literally all of your videos give me nostalgia of my surrogate family’s old Cantonese restaurant 😂

[@alayawardfarland7838]

I love it

[@angeliquevangrinsven5868]

Very good recipe! I use heek fish for this....

[@ailovyouforver6385]

my granfather make this recipe it was so yummy ,i like how you explain everything ,im definetly im going to susbscribe 👍😊

[@christinechan6013]

I love your recipe. May I know what type of wok you use in this fish soup recipe?

[@ekisuparto4616]

Hi mandy , really liked this recipe, but i need to know the scissors to cut the fish head , what brand is it ? Thanks in advance

[@princessbellll]

great video! what type of fish would be good??

[@desertTRUTH]

Fantastic

[@kristinakwan3195]

Hi, Mandy, May i know, what kind of wok u used? It seems very useful and look non stick. I would very happy if u can share the brand

[@Passionforfoodrecipes]

And to think I was just throwing mine out! What a *boneheaded* move!

[@vernixus8779]

Hello, may I ask, can we keep the broth? If yes, how to store it and how long will it last? Thank you sooo much 🙏🏼

[@S1L3NTG4M3R]

Hi EVERYONE!!!! GREAT VIDEOS!!!

[@gabronijabroni]

I add sichuan peppercorns too and cilantro at the end! I make this with salmon discards from the asian grocery, when Im too lazy to make a proper suan cai yu ;)

[@michellegan9020]

Hello! Will the soup/broth keep well in the freezer? I plan to make a large batch, portion and freeze and use as needed for my toddler.

[@izzydasilva6188]

would this work with a regular pot and not a wok? since I wouldn't be able to heat up a regular pot as much as a wok could

[@trogdo]

I’d never considered the relationship between initial boiling rate and colloid dispersion size before I suppose if you added cold water you’d get a clearer, oilier soup

[@rubenlevisznajderman6284]

Awesome recipe! I love your videos Mandy! For those living in industrialized countries, frozen fish is often fresher than fish that is bought defrosted. The frozen fish is often freezed right away on the fishing boat. In the US, all fish must be frozen before it sold to kill parasites in the fish’s skin. Some of the worlds best sushi chefs use tuna that is sold frozen in Tokyo’s market so should be fine if it was fresh at the time of freezing. I don’t know how it works in China.

[@zhucookkitchen5172]

Thanks for the information to know about fish products in US. Normally I think frozen fish not fresh . We would prefer to buy fresh and alive fish from the market in China. But it is hard to buy alive fish in Europe as well. unless I go fishing by myself haha ~~

[@rubenlevisznajderman6284]

@@zhucookkitchen5172 Yes! Fish killed on the spot is of course superior! Unfortunately we don't have it here in Sweden. We only have frozen fish or fish that has been defrosted (that might have been on display for days!!!). China's dedication to fresh ingredience is unmatched.

[@michellereynolds6806]

I just made fish stock just like this, it's the same way my mom does hers.

[@pauloliver6813]

Always fascinating! A question about the rubbing with cornstarch, scallions and ginger. Does it really have much affect after 5 minutes and then rinsing with water? Would it be better if after the rubbing with ginger and scallions you placed it in the fridge for some hours or overnight and only then added cornstarch?

[@SoupedUpRecipes]

i have try not rubbing the fish with anything and make the broth directly. There is a difference in the fragrance. I wouldn't recommend to let it sit over night. You should cook it as fresh as possible.

[@rainyfeathers9148]

Look at that😍. My favourite fish is seabream🤤 which is like 3 for £7 so I'm *totally🙄* putting some meat in... but only from one fish👩🏾‍🍳

[@chun2xmaru965]

May I use it for noodle soup?

[@stanshawn4244]

Do you have a recipe for Beef Chow Fun (wide dry rice noodles with soy sauce and beef)?

[@inastasia4871]

What can i substitute the cooking wine ya?

[@mayling141]

What kind of fish do you use for this recipe?

[@tuckcuttertuck6802]

That was not what I expected, but it looks good enough to try.

[@zhucookkitchen5172]

hah I can understand , you must not cook the whole fish like this in Chinese homemade style

[@leona_bae]

Can use it as wanton's soup?

[@loisforde985]

Whats the brand of wok are you using

[@jenn0979]

Will using hua tiao wine work?

[@imanec2761]

is it ok to use Tilapia fish scraps? any fish works?

[@sunny48]

What do I do with the giner and scallions that are left behind because I dont want to waste it ?

[@Sillybb9142]

What type of fish is that exactly? I'm in Australia where common white fish are silver bream and barramundi but neither tastes quite as good like 鲫鱼.

[@jefrichan]

I've been doing this wrong for years, thanks for the boiling water tip Mandy.

[@jamiebeasley22]

I will be honest, the title did not make this sound yummy at all to me. But after watching, I’m intrigued!

[@A_Girl_On_The_Go]

Wow