Dishes
Milkfish belly soup
虱目魚肚湯
Also called: 魚肚湯 · milkfish soup
The rich, fatty belly of Taiwan's favourite fish, cooked in a clear broth.
What it is
A clear soup with a piece of milkfish belly, the richest part of the fish. Milkfish is the most popular fish in Taiwanese cooking, and its belly is prized enough to have its own name, 虱目魚肚.
Where it comes from
Milkfish farming in Taiwan is thought to have been brought from Indonesia by the Dutch in the 17th century. A popular legend says the Chinese name comes from Koxinga asking villagers what fish it was (啥乜魚) in a Quanzhou accent, and 啥乜 sounded like 虱目. It is a story, not a record.
How it is made
The belly is cut from the fish and cooked in broth. In Tainan it is also pan-fried, and soups may come with pickled cabbage or pickled watermelon rind.
How to eat it
Have rice or a rice dish alongside. Milkfish has many fine bones, so take your time.
In Tainan
Tainan farms about 4,980 hectares of milkfish, the most of any city in Taiwan, and Anping has a milkfish museum.
Where to eat it in Tainan
Sources