Stewed Carp in Milk Soup (Nǎi Táng Pú Kǎo Yú)

A unique soup from the Confucian Mansion cuisine. A whole carp is first fried to set its shape and then simmered in a rich, milky-white broth. The “milk” is not dairy but refers to the color achieved by boiling the fish with its own collagen and sometimes a little milk or almond milk in the past. The broth is seasoned lightly with salt, pepper, and ginger to highlight the absolute freshness of the fish. The result is a soup that is incredibly rich, smooth, and savory, with a pure, clean fish flavor. The fish itself remains tender and flaky. It is a dish of refinement and simplicity, emphasizing the highest quality of the primary ingredient.