---
title: "Yellow catfish or sand goby and tofu soup (昂刺鱼豆腐汤)"
description: "Yellow catfish or sand goby and tofu soup is a home-style soup with a tender, silky texture and a rich, milky broth. The fish has few bones and tender flesh, while the tofu is smooth and silky, with a gentle warmth from ground pepper, making it suitable for all ages. The fish is rich in high-quality protein, and pairing it with tofu adds calcium, providing balanced, easily absorbed nutrition."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_ang-ci-yu-dou-fu-tang.jpg"
url: "https://cookbook.cn-trending.com/r/soup_ang-ci-yu-dou-fu-tang/"
---

# Yellow catfish or sand goby and tofu soup

**昂刺鱼豆腐汤 · áng cì yú dòu fu tāng**

> Time: 40 min · Difficulty: Medium · Calories: 321 kcal · Serves: 1 serving · Category: [Soups](https://cookbook.cn-trending.com/c/soup/) (汤羹)

Yellow catfish or sand goby and tofu soup is a home-style soup with a tender, silky texture and a rich, milky broth. The fish has few bones and tender flesh, while the tofu is smooth and silky, with a gentle warmth from ground pepper, making it suitable for all ages. The fish is rich in high-quality protein, and pairing it with tofu adds calcium, providing balanced, easily absorbed nutrition.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_ang-ci-yu-dou-fu-tang.jpg)

## Ingredients

- 1 strip Yellow catfish or sand goby (昂刺鱼或者沙光鱼) — per serving
  - Tip: Choose live fish with intact, slimy skin.
- 100 g Tofu (豆腐) — per serving
  - Tip: Silken tofu is recommended for a smoother texture.
- 1 stalk Scallion (香葱) — per serving
  - Tip: Choose fresh, bright green scallions.
- 1 piece Ginger (姜) — per serving
  - Tip: Old ginger is more effective at removing fishiness.
- 15 ml Cooking oil (食用油) — per serving
  - Tip: Any regular vegetable oil will do.
- to taste Cooking wine (Shaoxing) (料酒)
  - Tip: Used for marinating and removing fishiness.
- 10-15 g Salt (食用盐) — per serving
  - Tip: Add in stages to adjust the saltiness.
- 3-5 g Ground pepper (胡椒粉) — per serving
  - Tip: White ground pepper warms the stomach and enhances the soup's umami.
- 1 L Boiling water (开水) — per serving
  - Tip: Boiling water is essential to ensure a rich, milky white broth.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Large bowl, Pot lid

## Method (5 steps)

1. **Prepare and marinate the fish** — After cleaning the fish, wash it thoroughly (pay special attention to the blood vessels inside the belly; if not cleaned well, the soup will have a fishy taste). Place it in a large bowl, add cooking wine (Shaoxing), 10g ginger slices, and 5g salt, and marinate for 15 minutes.
   - Duration: 15 min
   - Tip: The blood vessels inside the belly are the main source of fishiness and must be completely removed.
   ![Step 1: Prepare and marinate the fish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ang-ci-yu-dou-fu-tang/step_1.jpg)
2. **Pre-treat the tofu** — Cut the tofu into pieces, soak in cold water for 5 minutes, then remove and set aside.
   - Duration: 5 min
   - Tip: Soaking in cold water removes the beany taste and prevents the tofu from breaking apart.
   ![Step 2: Pre-treat the tofu](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ang-ci-yu-dou-fu-tang/step_2.jpg)
3. **Pan-fry the fish to prevent sticking** — Before pan-frying, rub the wok with a ginger slice to prevent sticking. Pour in cooking oil (15ml per fish), heat it, then add the fish and pan-fry for 2–3 minutes. Shake the fish occasionally to prevent sticking to the bottom, and flip it once.
   - Duration: 3 min
   - Tip: Rubbing the wok with ginger is a traditional trick to prevent sticking.
   - Tip: Do not flip the fish too often while pan-frying; wait until it is set before turning it over.
   ![Step 3: Pan-fry the fish to prevent sticking](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ang-ci-yu-dou-fu-tang/step_3.jpg)
4. **Simmer the broth base over high heat** — Once all the fish is pan-fried, pour in boiling water, 5ml cooking wine (Shaoxing), and ginger slices. Turn the heat from low to high, cover with a pot lid, and simmer over high heat for 10 minutes (use a little extra water, as some will evaporate).
   - Duration: 10 min
   - Tip: You must add boiling water and keep the heat high — this is the secret to a milky white broth.
   ![Step 4: Simmer the broth base over high heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ang-ci-yu-dou-fu-tang/step_4.jpg)
5. **Add the tofu and season** — Once the broth turns white, add the prepared tofu. Simmer over medium heat for another 5 minutes, then season with 10g salt and 3g ground pepper. Finally, garnish with scallion and serve.
   - Duration: 5 min
   - Tip: Ground pepper not only removes fishiness but also adds a warming effect.
   ![Step 5: Add the tofu and season](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ang-ci-yu-dou-fu-tang/step_5.jpg)

## Tips

- Pay attention to removing fishiness and preventing the fish from sticking while pan-frying — these are the keys to success for this dish.
- The fish is rich in high-quality protein, and pairing it with tofu adds calcium for balanced nutrition.
- If you follow this guide and find any issues or improvements to the process, please submit an Issue or Pull request.

## Overview image

![Yellow catfish or sand goby and tofu soup — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_ang-ci-yu-dou-fu-tang_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md

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