Silky Fish and Radish Soup

Have you ever marveled at a soup that’s creamy and milky white, yet contains absolutely no dairy? This incredible recipe unlocks that culinary magic, creating a light, nourishing, and deeply flavorful broth with just a few simple ingredients. It’s a dish that looks elegant and tastes complex, but you’ll be amazed to learn it comes together in about 45 minutes with minimal effort. The process involves a brilliant technique where pan-frying a whole fish and then simmering it coaxes the natural fats and proteins into the water, creating a beautiful, opaque broth. The flavor is delicate and savory, with the subtle sweetness of daikon radish and a gentle warmth from ginger. It’s the perfect one-pot meal for a cozy night in or whenever you’re craving something wonderfully comforting and easy to make.

Let’s gather our ingredients. The beauty of this soup is its simplicity, so you won’t need a long shopping list.

For the Soup:

• A whole white fish (1): about 1 lb / 450g. Traditionally, this soup uses Crucian carp, which can be hard to find. Don’t worry! A whole sea bass, sea bream, or even a large tilapia are excellent substitutes. The key is to use a mild, white-fleshed fish. Ask your fishmonger to scale and gut it for you, but make sure to clean the inside yourself.
• Daikon Radish (1, medium-sized): This is the large, white radish you can find in the produce section of most large supermarkets or any Asian market.
• Fresh Ginger (a 2-inch piece): This will add a lovely, warming aroma.
• Salt (to taste): About 1 teaspoon to start.
• Neutral Cooking Oil (2 tablespoons): Such as canola, grapeseed, or sunflower oil.

For Garnish (Optional):

• Fresh Cilantro or Coriander (a small handful): Roughly chopped, this adds a fresh, herbaceous finish.

A special note on cleaning the fish: When you get your fish home, rinse it under cold water. Pay close attention to the belly cavity. You may see a thin, black film lining the inside. It’s very important to gently scrape or rinse this away, as it can impart a bitter, fishy taste to your finished soup.

Ready to create some magic? This process is straightforward and incredibly rewarding. Follow these steps, and you’ll have a stunning soup in no time.

1. Start with your prep. Wash and peel the ginger, then slice it into about 5-6 thin coins. Set them aside.

2. Next, prepare your fish. Rinse the whole fish under cold running water. Pat it completely dry with paper towels—and I mean completely dry, both inside and out! This is the most important tip to prevent the oil from splattering dangerously when you fry it. Double-check the belly cavity and gently remove any remaining bloodline or the thin black membrane.

3. Place a large pot or a deep skillet over medium-high heat. Add the oil and let it get hot. You can test it by carefully placing a slice of ginger in; it should sizzle immediately. Gently slide the dry fish into the pot. Turn the heat down to medium-low and let it fry, undisturbed, for about 4-5 minutes.

4. Carefully flip the fish. A wide spatula is your best friend here. Fry on the other side for another 4-5 minutes, until both sides are beautifully golden brown. Don’t worry if the skin sticks a little; those browned bits add amazing flavor.

5. Now for the transformation. Pour enough hot or boiling water into the pot to almost cover the fish. Adding hot water to the hot pan helps kickstart the emulsification process. Add the ginger slices. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to a steady medium-low simmer. Let it bubble gently for about 15-20 minutes.

6. While the soup is simmering, prepare your radish. Peel the daikon radish and slice it into thin strips, like matchsticks (this is called a julienne).

7. After 15-20 minutes, you’ll see that your broth has turned into a gorgeous, milky white color. This is your sign! Add the julienned daikon radish to the pot.

8. Continue to simmer on medium-low for another 10-15 minutes, or until the radish strips are tender and have turned slightly translucent. Turn off the heat. Only now should you season the soup with salt to your liking. Adding salt at the end ensures the fish remains tender.

The first time I ladled this soup into a bowl, I was captivated. The broth, which I knew contained no milk or cream, was as white and inviting as a creamy chowder. The aroma was clean and comforting—a perfect harmony of savory fish, earthy radish, and zesty ginger. Taking the first spoonful is a wonderful experience; the broth is light on the tongue but full-bodied in flavor. The fish is fall-off-the-bone tender, and the daikon radish, having absorbed all that delicious flavor, provides a soft, slightly sweet counterpoint. It’s a dish that feels incredibly restorative and wholesome. I highly encourage you to give this recipe a try. It’s a fantastic way to impress yourself and anyone you’re cooking for with a seemingly complex soup that’s secretly simple. I’d love to know how it turns out for you, so please share your experience in the comments below!