Yes, it was. Boiled it with ginger and aromatics too, but still very fishy 😂
Anyway, thank you for you answer!! 😍😍😍

I just realized that I totally read your question wrong! So sorry about that.
Somehow I thought you’re asking if you can cook the fish in the broth so I answered a totally different question…
Yes the traditional way is to use chicken broth. I wouldn’t use a store-bought fish broth just because the western way of seasoning is very different.
I’d say it’s OK to use a fish broth in this recipe but you do need to make the broth from fish bones (usually boiled with ginger and green onion to create a mild fish broth. The aromatics will make it less fishy but the soup might still end up fishier than it should be). It’s just so much easier to use packaged chicken broth to get a great result.

Ohh, so it was traditionally made with chicken stock?
Thank you for your suggestion! Made that yesterday, but it seems the broth is too fishy…do you have tips for making fish stocks?

I think you totally could. This is the traditional way of preparing the dish and it makes the fish a bit more fragrant (back in China, we use river fish a lot. Steaming the fish with aromatics helps eliminating the fishy taste). If you have a fresh piece of fish, you can totally poach it with the soup. I would add the fish at step 9, once the broth starts to simmer. Cook the fish until it’s just cooked through, take it out to flake the meat, then add it back later.

In China we either use Chinese ham (similar to prosciutto, sliced to thin shreds) in fancier restaurants, or processed ham when homemade. I personally really like using Spam. It’s actually a very popular ingredient in China, for making dry pot, stir fries and in soups. I used red snapper last time because it’s the freshest (and smallest) at the market. I think other white fish will do well too but I do recommend snapper.