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Friday, May 20, 2011

Fish, Veg soup with noodles

                 A very good nourishing comfort food especially for those cold days.  I love incorporating one pot meals at least once a week.  Ophelia


                  1 kg            *fish [use the fish head & bones for stock & you need 300 gm fillet]


                                      the fish head & bones
                  1"                young Ginger
                  2 cloves      Garlic
                  1                   medium size Big Onion
                  1                   small Carrot
               1.3 litres         Water

                                       Salt & Pepper to season
                                      Oil for frying


              300 gm            Fish fillet cut into 1 cm slices
                   2 teasp        Light Soy Sauce
                                       Pinch of Salt & Pepper

                   1 Tabsp      Oil
                   1 cm             Ginger
                   3 cloves      Garlic
                   1                   medium size Big Onion
                   1                   small Carrot, quartered lengthwise & slice 1 cm thick
                   1 cup           Fresh Mushrooms [oyster, button or shiitake] slice 1 cm
                   1 cup           Cauliflower, separate into florets
                   1 cup           coarsely shredded Cabbage
                   1                   small Tomato, cut into 1 cm cubes
                                        Salt & Pepper to season

                   1 - 2 Tabsp  Spring Onion, chopped

                    Noodles of your choice [kway teow, meehoon OR dried egg noodles]

                    [Accompaniment -

                                      Red Chillies, Chilli Padi/Bird Chillies
                                      Light Soy Sauce
                                      Limau Kasturi juice]

              Method to make Fish Stock
  1. Cut fish head & bones into pieces.  Wash & pat dry with paper napkins.  Season lightly with salt & pepper.  Heat sufficient oil & fry the bones till well browned.  Remove & drain on kitchen napkins.
  2. Transfer fish into a large pot.  Add the ginger, garlic, onion, carrot & water.  Bring water to the boil, Reduce heat to LOW & simmer for 45 - 60 minutes [max 60 minutes otherwise soup become cloudy.  STRAIN stock & discard solidsYOU SHOULD HAVE 1 LITRE OF FISH STOCK.

  1. Season fish fillets with the Salt & Pepper mentioned in "C" above in the fridge for 30 minutes.
  2. Heat 1 Tabsp Oil in a non stick frying pan & saute the ginger first, garlic [as garlic browns very fast] until garlic just begins to brown.  ADD in the fish fillets & fry over HIGH heat for a few minuts till fillets tun opaque [about 3 minutes] Remove fish onto plate.
  3. Reheat the stock & when it comes to the BOIL, add the onion & carrot.  Simmer for 5 minutes before adding the mushrooms & cauliflower, followed by the cabbage & tomato. 
  4. When cabbabe has wilted but is still crunchy, ADD the fish.  Allow soup to come back to a Boil & then turn off heat.  Taste & adjust Salt & Pepper.
  5. Prepare your choice of noodles.  Divide among 4 bowls & ladle hot soup over.  Sprinkle with spring onionEnjoy the hot soup.

                As there is alot of preparation in respect of the vegetables especially if you prepare this by yourself, I would suggest you prepare them the day before & get your fishmonger to fillet yr fish :)

                 Till my next post, xoxo, Ophelia.

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