recipe - fried fish soup

Coordination Amanda Jayne Lee Photography Winston Chuang Art Direction & Styling Clare Chan

 

Serves 6

INGREDIENTS

For the soup:
2 tbsp vegetable oil
10 slices ginger
8 cloves garlic, finely sliced
250g ikan bilis, rinsed
6 litres water
2 tsp salt
2 tsp chicken stock powder*
10g rock sugar
5 tbsp shaoxing wine
1 tsp white pepper
1 cup fresh milk

For the fish:
1kg dory fillet, cut into 3cm pieces
2 tbsp Knorr Golden Salted Egg Powder*
1 tsp rice flour
2 tbsp tapioca flour
1 tbsp sesame oil
2 tsp chicken stock powder*
2 tsp white pepper
2 tbsp shaoxing wine
Vegetable oil for deep-frying
6 lettuce leaves, roughly torn
3 tomatoes, cut into wedges

*Available at the condiments aisle of major supermarkets.

DIRECTIONS

1 Heat a pot with the cooking oil, and saute the ginger and garlic. Add the ikan bilis and fry until dry and fragrant. Add the water and simmer for 20min over low heat.
2 Remove and discard the ikan bilis, ginger and garlic from the soup. Mix in the rest of the soup ingredients and leave to simmer.
3 While the soup simmers, prepare the fish. Mix the salted egg powder, rice and tapioca flours, sesame oil, chicken stock powder, pepper and shaoxing wine in a large bowl.
4 Add the fish into the marinade and mix well.
5 Heat the oil on high heat and deep-fry the fish for 4min until golden brown.
6 Serve the soup with the deep-fried fish, garnished