Thursday, December 31, 2020

Clear Fish Soup




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.

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