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Number of serving: 2
Preparation time: 10 minutes + 15 minutes
marinate
Cooking time: 25 minutes
Ingredient A
1 mandarin fish (300g), can be replaced with any white fish
1 cube bean curb
4 stalks Shanghai white cabbage
3 slices ginger
4 cups boiling water
Ingredient B – marinate
½ teaspoon caltrop starch
½ teaspoon oil
¼ teaspoon salt
Method
Rinse bean curd. Put into the freezer 1 day ahead until frozen.
Defrost before use. Slice and gently squeeze out excessive water. Rinse
Shanghai white cabbage. Cut each stalk into 3 portions. Rinse and bone
fish. Reserve the bone. Marinate fish fillet for 15 minutes. Jiggle in
water oil and drain with paper towel. Heat 1 tablespoon oil in a wok.
Stir fry ginger slices until fragrant. Add fish bone and fish head. Fry
until fragrant. Pour over boiling water. Bring to boil. Reduce to
medium heat and cook until the soup reduce to 2 cups. Reserve the fish
soup. In a pot, add fish soup and ½ teaspoon salt. Put in frozen bean
curd and bring to boil. Reduce to low heat and cook for 10 minutes. Add
cabbage and fish fillet. Bring to boil over high heat. Season with salt
and serve.
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