Used to cook this dish at my MIL's place but it's a long time since then that I didn't cook this. While browsing through a food magazine, I saw this dish and thought it's high time I prepare this dish for my hubby. Of course, I like it too. Verdict - tasty and delicious fish dish, good with rice or porridge. The tofu puffs soaked up flavours of the sauce which make it tasty. Recipe Source - Yum Yum Magazine No. 69 with slight modifications
Ingredients
[serves 3-4]
2 threadfin [ma yau] fish [about 400 gm] - cleaned [I used Garoupa fish fillet]
1 tbsp shredded ginger [I used more]
1 tsp chopped garlic
8 pieces of tofu puffs [I used 100 gm]
some shredded red chilli
2 stalks of spring onion - cut into lengths
Seasoning
2 tbsp salted soy beans [Knife Brand - coarse type]
1 tbsp light soy sauce
1 tsp sugar
a dash of pepper
- Deep fry fish in hot oil until golden brown [I shallow fry the fish fillets]. Dish and drain.
- Leave 1 tbsp oil in wok, saute ginger and garlic until aromatic. Add in the salted soy beans and chilli.
- Add in tofu puffs and remaining seasoning. Add water and bring to boil. Add in fish to cooked for 2 minutes.
- Add in spring onions, stir well and dish up to serve.
An appetising sourish, sweet and spicy thick soup with 2 main ingredients - garoupa fish fillet and fish maw. Any white fish fillet and any quality type of fish maw is suitable for this soup, not necessary the expensive ones.I served this soup together with a simple, easy fried rice vermicelli Stir Fry Rice Vermicelli [Economy Style Fried Beehoon] for weekend dinner. Recipe Source - Yum Yum Magazine No. 48 with modifications
Ingredients
[serve 3-4]
20 gm fish maw - soaked and cut in pieces
200 gm fish fillet - sliced
1 tbsp shredded ginger
1 tbsp shredded red chilli - spicy type
2 tbsp shredded black fungus
1 tbsp oil
750 ml water
1 egg - lightly beaten
2 tbsp cornstarch mix with 4 tbsp water for thickening
Seasoning
1 tsp salt
2 tbsp light soy sauce
2 tbsp sugar
- Heat up oil, saute ginger and red chilli until aromatic. Add in black fungus.
- Add in water and fish maw. Bring to boil and add in seasoning [except black vinegar].
- Boil until fish maw is soft. Add in fish fillet. Bring to boil again.
- Thicken soup with cornstarch water, pour in beaten egg and stir to mix well.
- Add in black vinegar and ladle up to serve immediately. Garnish with coriander leaves.
Notes: Visit this site for Its' Nutritional Facts [here]
