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Teochew Fish Porridge

Wednesday, May 24, 2006

Fish Soup

1 whole bulb of garlic, halved
1 white/brown onion, peeled and diced
1 knob of ginger, peeled and sliced
coriander stalks, washed and finely chopped
fish bones - preferably white fish
water

Seasoning

Light Soya Sauce
Salt & Pepper
Shao Hsing Wine
1 tsp sugar

White fish, sliced
Boiled Rice
Tong oh (or any vegetables you prefer)
Tomatoes

Garnish

Coriander leaves, whole
Ginger, sliced finely
fried onions

1. Marinate the fish slices in Shao Hsing Wine, sesame oil, light soya sauce, salt and pepper and refrigerate till needed.

2. Add oil in a hot pot and fry the onion, garlic, giner and coriander stalks until soft. Add the fish bones and cook for 5 mins stirring and coating the bones with the mixture.

3. Add in enough water to fully cover the bones and bring to the boil, uncovered . Cover and simmer on low heat for abt an hour. Add more water if needed.

4. Add in the seasoning to taste and boil for another 30 mins. Strain.

5. Add in the fish slices, tomatoes and vegetables and cook for 3 mins. Place rice into individual bowls and spoon the soup and ingredients over. Garnish and serve.

Please note that after cooking the fish slices and vegetables, the taste of the soup will become sweeter.

...:::My Thoughts:::...3:30 pm