5.22.2009

SINGAPORE FISH SOUP

At last I found Shaoxing Wine ... *yeayyyy*.... and as soon as I got it, I cooked fish soup. When I lived in Singapore, I loved to eat fish soup every lunch with my ex-colleagues. It tasted so good, especially when the soup is hot.
There are two kind of fish soups, with milk or without milk. Both are tasted good, but I prefer with milk, cos the soup is thicker than without milk. Also, there are XO fish soup, but for those who dislike alcohol might be would dislike it.
Fyi, the original XO fish soup is at Holland Village, and the best normal fish soup is at Bugis area. But some hawkers are selling a good fish soup too. Mostly, they will come together with yam rice......*heezzz, it made me hungry when talk about it*.... So, let's eat Singapore Fish Soup......yummmmmmmm!!

Singapore Fish Soup

Ingredients:
500g fish fillet with bone
3 slices ginger, cut into thin strips
Lettuce leaves
1 tomato, quartered
1 box silken tofu, cubed
1 tbsp Tianjin dong cai (I skipped this one)
Dried seaweed (laver sheets) (optional)
1 tbsp light soy sauce
½ tbsp sesame oil
1 tsp rice wine
1 tsp pepper
2 tbsp shaoxing wine
2 litres water
2 slices ginger
2 stalks each of chopped spring onions and cilantro

Directions:
1. Fillet the fish, and keep the central bone. Fry this bone to brown with a little oil. Then add water, ginger and boil for 30 minutes. (Or you can use fish stock cubes to make the soup.)
2. Slice the fish into slivers and season with light soy sauce, sesame oil, rice wine, pepper and ginger strips. Mix and keep refrigerated to marinate for about 30 minutes
3. Wash the lettuce leaves, tomato, cube the tofu.
4. Remove the fish bone, bring the fish stock to boil, and add fish slices. Bring to boil again.
5. Add tofu and tomato, bring to boil.
6. Add in Tianjin dong cai, dried seaweed. Stir the soup, add in the Chinese wine. Stir, turn off the fire. Add salt and pepper to taste.
7. Line serving bowl with the lettuce leaves, and ladle the hot soup over together with ingredients. Garnish with spring onion and coriander.

1 comment:

  1. Dear Sir/Madam,

    On behalf of the National Library Board (NLB), we would like to invite you to pledge your blog to the Singapore Memory Project as part of efforts to collect memories that are already manifested in existing online channels.

    The Singapore Memory Project (SMP) is a national initiative to collect, preserve and provide access to Singapore’s knowledge materials. Spearheaded by NLB, the SMP aims to build a national collection of content in diverse formats (including print, audio and video), to preserve them in digital form, and make them available for discovery and research.

    By pledging your blog to SMP, you are affirming that every memory matters. Whether your posts are an account of your daily life, or an expression of your thoughts, the SMP hopes to find a home for your memories so that it can help build towards an understanding of Singapore. You will also receive a badge that you can display on your blog in recognition of your contributions.

    Contributors to this blog pledging initiative will be listed on Singapore Memory portal’s blog pledging webpage. All blogs pledged to SMP will archived using NLB’s web harvesting software, in addition to images of each blog’s landing page.

    If you are keen to pledge your blog to SMP, simply fill up our response form at this following URL: http://singaporememory.simulation.com.sg/Public/Pledge.

    You may find out more about this initiative at http://www.iremember.sg/?page_id=2822.

    We are looking forward to your contribution.

    Simulation Software & Technology (S2T) Pte Ltd
    583 Orchard Road #14-02 Forum The Shopping Mall S(238884), Singapore
    |w: www.simulation.com.sg

    ReplyDelete