Bean Curd with Light Fish Stock Recipe

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
teaspoon caltrop starch
teaspoon oil
teaspoon salt

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 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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