Good for 3-4 pax
1 Whole Red Snapper
400g Flower Lala, Cleaned
1 Box Soft Tofu, Cut into cubes
1 Chopped Brown Onion
1 Stalk Spring Onion, Chopped
3 Slices of Ginger, Julienned
1 Chinese Leek, Sliced (separate stem from leaves)
1 Litre Water
3 Tbsp Dried Sole Fish Powder
¼ Cup Cooking Wine
2 Tbsp Goji Berries
Marinate (Fish Slices)
¼ Tsp Salt
1 Tbsp Sesame Oil
1 Tsp Corn Flour
Dash Of Pepper
Cleaning of Fresh Clam
1 Litre of water
2 Tbsp salt
- Debone and fillet red snapper and cut fish meat into slices. Keep the chopped bones, fish head and clean off any blood clot off the bones.
- Marinate fish slices with the marinate seasoning and set aside. Soak goji berries with cooking wine and set aside.
- Heat up pan and pan fry fish bones for 2-3mins on each side. Add 2 tablespoon oil and flip bones to the other side and add ¼ teaspoon salt. Fry until golden brown on both sides
- Push bones to one side, add in half the sliced ginger and all the minced onions. Stir fry until onion is translucent and soft. Add in the leek(stem part), water and dried sole fish powder. Simmer for at least 15-20mins. The longer you simmer, the more flavour the broth.
- Taste and adjust accordingly, add more salt or dried sole fish powder if needed.
- Sieve broth and return fish broth to the pot. Add in leek (leaves), tofu and the balance ginger slice, boil for 1-2mins. Add in the cleaned lala, boil for 1-2mins, lower heat before adding in the fish slices, let it cook for another 1-2mins.
- Garnish with chopped spring onions and serve hot with steam rice, bee hoon, kway tieow, mian xian.
- When using fresh clam, soak in salt water for 1hr each time until all sand has been removed. Repeat steps until water runs clear. 2-3 rounds of soaking is required to clean clams
- To prevent fish slices from becoming tough, lower heat to ensure that broth is in small boiling state, allowing just the hot broth to cook the fish.
- Corn flour and oil is used to keep the fish meat tender as both these ingredients add as a protective layer to the fish meat when cooking in broth. When marinating, ensure that the corn flour is well absorb into the fish meat, otherwise soup might turn cloudy.