Crucian Carp and Tofu Soup

also called 鯽魚豆腐湯 · zik jyu dau fu tong · jik yu dau fu tong · crucian carp and tofu soup · milky fish and tofu soup · 滾湯 · gwan tong

The table

Fry the fish then hit it with boiling water. That beats the fat and the gelatine into an emulsion and that is the white.
1 1/4 lb(560 g; zik jyu, scaled and gutted, dried inside and out — a wet fish sticks)crucian carpfry the fish golden on both sides, 8 minboil hard 20 min, until it turns whitewarm the tofu through, 3 minseason at the end
4 slicesginger
2 Tbs(30 mL)vegetable oil
6 cups(1.4 L; already at a boil when it goes in, which is the whole trick)boiling water
10 oz(280 g; in thick slabs)soft tofu
1 tspkosher salt
1/4 tspwhite pepper
2(cut into lengths)scallions
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2fry the fish golden on both sides, 8 min

3boil hard 20 min, until it turns white

goes in with what step 2 made

4warm the tofu through, 3 min

goes in with what step 3 made

5season at the end

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 31 min1 of 4 steps gives no time
Needs you
about 8 min
If you get it wrong
Unforgiving — add cold water or skip the fry and the broth stays clear and thin, with no getting the white into it afterwards
What you'll wash
One thing — the wok

  1. fry the fish golden on both sides, 8 min

    8 minneeds youfrom the start

  2. boil hard 20 min, until it turns white

    20 minwalk away8 min in

  3. warm the tofu through, 3 min

    3 minwalk away28 min in

  4. season at the end

    not timed31 min in

You'll need wok

See how it is written
>> title: Crucian Carp and Tofu Soup
>> category: Soups
>> tags: fish, carp, tofu, ginger, cantonese, quick soup, weeknight, stovetop
>> counters: One Pot
>> aka: 鯽魚豆腐湯, zik jyu dau fu tong, jik yu dau fu tong, crucian carp and tofu soup, milky fish and tofu soup, 滾湯, gwan tong
>> servings: 4
>> time: 40 min
>> slack: unforgiving — add cold water or skip the fry and the broth stays clear and thin, with no getting the white into it afterwards
>> washing-up: the wok

>> step: Fry the fish then hit it with boiling water. That beats the fat and the gelatine into an emulsion and that is the white.
The one pot on this shelf where a hard boil is correct.

>> step: fry the fish golden on both sides, 8 min
Fry @crucian carp{1 1/4%lb}(560 g; zik jyu, scaled and gutted, dried inside and out — a wet fish sticks) with @ginger{4%slices} in @vegetable oil{2%Tbs}(30 mL) in a #wok{} ~fry{8%min}, turning it once, until both sides are properly golden.

>> step: boil hard 20 min, until it turns white
Boil @&(~1)fried fish{} with @boiling water{6%cups}(1.4 L; already at a boil when it goes in, which is the whole trick) ~boil{20%min} at a hard rolling boil, uncovered, until the broth has gone from clear to the colour of milk.

>> step: warm the tofu through, 3 min
Warm @soft tofu{10%oz}(280 g; in thick slabs) through in @&(~1)broth{} ~simmer{3%min}, without stirring, or the slabs break up.

>> step: season at the end
Season @&(~1)soup{} with @kosher salt{1%tsp}, @white pepper{1/4%tsp} and @scallions{2}(cut into lengths).