Seafood in Light Soy Broth 海鲜酱油水
Seafood in Light Soy Broth is featured among the local specialties of Fujian.
Haixian jiangyoushui names a Xiamen way of cooking seafood in a lightly coloured soy liquid. The Fujian Commerce Department explains that the method can be used for different sea fish, shrimp and shellfish, then gives a specific fish preparation. Larger fish are cut or scored, while small fish may remain whole. The fish is first lightly fried. Shallot is warmed until golden, followed by a mixture of light and dark soy sauces and clear stock; the fish then simmers in this liquid with seasoning before green garlic, ginger and red chilli finish the dish.
Flavour, texture & local variations
The intended balance is savoury and gently sweet, with enough soy colour to flavour the seafood while keeping the broth from becoming very dark. The illustration follows the documented fish version rather than inventing a mixed-seafood assortment. Ask which fish is available and whether it will be served whole or in pieces, since size affects both portion and bones. The sauce is part of the eating experience, so taste a little with the fish before adding more condiments. A side of plain rice can carry the shallot-scented broth without masking its lighter character.
How it is prepared
Lightly fry the prepared fish, build a shallot-and-soy stock, simmer the fish and finish with green garlic, ginger and red chilli.
Ingredients to check
Sea fish, light and dark soy sauces, clear stock, shallot oil, green garlic, ginger, red chilli, salt and sugar in the illustrated version.
Ordering this dish
Choose the seafood first and confirm whole fish versus pieces and bones; ask for the fish version if matching this illustration.
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Sources & reading
Identity and the described preparation reviewed against the linked government culinary sources on 9 September 2026. The illustrated preparation is a documented example; vendors may use different ingredients and presentation. Ordering suggestions are editorial guidance. No recipe testing, exclusive origin, current availability or dietary certification is claimed.
Recipes and servings vary between kitchens.