Milky fish and silken tofu soup (Yu doufu tang)

1. Pat the fish fillet dry with kitchen paper and cut into large pieces; slice the ginger and cut the silken tofu into 2 cm cubes.

2. Heat the oil in a pot, fry the ginger for 30 seconds, then add the fish and fry for 1-2 minutes on each side until lightly golden.

3. Drizzle with the Shaoxing rice wine, then pour in the boiling water.

4. Boil vigorously over high heat for 10 minutes until the soup turns milky white – this comes from the boiling water and the strong boil.

5. Gently add the tofu, lower the heat and simmer for another 5 minutes; season with salt and white pepper.

6. Ladle into bowls, sprinkle with spring onions and serve piping hot.

Tip: The secret of the milky colour: always pour boiling water onto the fried fish and keep the soup at a rolling boil for the first 10 minutes. It's traditionally made with carp or with heads and bones – if you can get a fish head, add it for an even richer soup.