Superior Fish Soup
10 pax
Superior Fish Soup
| 3 tbsp | Cooking oil |
| 30 g | Ginger, sliced |
| 250 g | Fish bones |
| 3 litre | Water |
| 2½ tbsp | TUMIX® Anchovy Stock |
| 1 tbsp | AJI-SHIO® Flavoured Pepper |
| 100 g | Yam, cut into bite size & deep-fried |
| 500 g | Red snapper fish fillet, cut into medium slice |
| 500 g | Grouper fish fillet, cut into medium slice |
| 12 pcs | Fish paste roll (Yee Pei) |
| 12 pcs | Fish wanton (Yee Kiew) |
| 12 | Fish ball |
| 6 pcs | Straw mushrooms, cut into half |
| 2 tbsp | Evaporated milk |
| Some | Goji Berry, soaked for garnishing |
| Some | Chopped coriander leaf, for garnishing |
| Some | Chopped spring onion, for garnishing |
- Heat the cooking oil, fry the ginger with fish bones until slightly golden.
- Pour in water and let it simmer for 20-30 minutes.
- Season with TUMIX® Anchovy Stock and AJI-SHIO® Flavoured Pepper.
- Remove the fish bones.
- Add in yam, fish fillets, fish paste rolls, fish wantons, fish balls and mushrooms. Bring to a rolling boil.
- Pour in evaporated milk and garnish with goji berries, chopped coriander leaf and spring onion.
- Ready to serve.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Anchovy Stock Recipes
