Fish Soup

This soup is plain and light but very clean and refreshingly delicious.



Ingredients:

1 whole fish, chop the head separately from the body, remove the fish organs, slice the fish meat into 1 cm thick, remove the fish bones from the fish pieces. Remove the fish gills and the fish organs from the fish head to get rid the unpleasant smell.
Salt
White pepper
4 stalks of parsley, finely chopped
3-4 pieces of tomatoes, sliced
300 grams of la la clams
1 block of tofu, cut into 4 x 4 size squares
1 red chilli, sliced
Chicken stock powder
3-4 bowls of water
2 slices of ginger

Cooking methods:

1. Season the fish head and sliced fish pieces with a dash of salt and a dash of white pepper. Leave aside for about 10 minutes.

2. Prepare the stock by pour the water inside the pot to boil, then put 2 slices of ginger and let the water boiled.

3. Put in the la la clams inside the pot and boil until the la la clams opened up. After the la la clams opened up, take out the la la clams from the pot.

4. Put the fish head inside the boiling water, boil until 8-10 minutes until the fish eyes popped out. After the fish eyes popped out, take out the fish head from the pot.


5.Put in the sliced fish pieces inside the pot and boil until 5 minutes or until the sliced fish pieces curled up. After the fish pieces curled up, take out the fish slices from the pot.

6. Put in the bean curd, put in 1/2 teaspoons of chicken stock powder, put 1/2 teaspoons of white pepper powder, put a bit of finely chopped parsley inside the pot. Cook the tofu pieces until the tofu pieces are well-cooked. Taste the stock to adjust the flavour well.

7. Scoop out the bean curd pieces and put the tofu pieces inside the bowl. Put in the tomato slices, put in the fish slices, and put in the la la clams inside the bowl. Garnish the soup with finely sliced parsley and chilli slices. Serve warm with Taucheo/Puning Fermented Bean Paste.

For 3-4 people







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