Clear Fish Soup is definitely one of the most delicious soups that we can easily cook in our kitchen. I usually use red snapper (jenahak), grouper (kerapu) or threadfin (senangin) to make my Clear Fish Soup. My family and I usually eat this with rice although at times I do serve it with the Penang laksa noodles. We will slurp up every bit of the noodles and the ingredients in eat and pick clean the fish meat from the bones. I like my soup to be a bit spicy. So I usually add some cut chili padi when I am boiling the soup.
Ingredients:
- 400 g of fish (either fillets or whole with head and tail)
- 6 big napa cabbage leaves
- 1 1/2 inch carrot
- 4 pcs Shiitake mushrooms
- 1 box of white tofu
- 1 inch ginger
- 3 cloves garlic
- 1 tsp salt or to taste
- 1 tbsp light soya sauce
- 1 tsp pepper
- 1 tbsp sesame oil
- 4 cups water
- Cooking oil
Method:
- Frying the fish.
- Wash the fish fillets and use a kitchen towel to dry them.
- Rub them with salt.
- Heat cooking oil in a wok.
- When the oil is hot, add the fish to the oil and fry them till golden brown.
- Remove and set aside.
- Handling the ingredients.
- Wash the napa cabbage and cut them into 1 1/2-inch length. Transfer them to a colander to drain away any water.
- Peel, wash and cut the carrot into rings or any shapes that you desire.
- Soak the mushroom and when softened, slice them up as you wish.
- Remove the tofu from the box. To ensure that it is not broken up in the process, follow the following steps:
- Remove the plastic on top.
- Turn the tofu box onto a plate.
- Use a scissors to cut off the four corners of the box to let air into the box.
- Slowly tap on the box and remove the box.
- Cut the tofu into sizes that you wish.
- Remove skin of ginger and slice it thinly.
- Chop up the garlic.
- Heat up sesame oil in a wok.
- Saute the mushroom slices followed by the chopped garlic.
- When they are fragrant, add water to the wok.
- Let the water boil.
- Once it has boiled, add ginger and fish fillets to the wok. Cover the wok and let the fillets simmer for about 10 minutes.
- Remove the cover and add napa cabbage and carrot to the soup.
- Let the cabbage and carrot soften.
- Season the soup with salt, light soy sauce and pepper.
- Add tofu and let the soup boil to heat up the tofu.
- The soup is ready to be served.
