Ingredients
600g Asian Seabass fish fillet (sliced)
1 egg white
1½ tbsp fish sauce
1½ tbsp Shaoxing wine
¼ tsp sugar
¼ tsp white pepper
1 tbsp cornstarch
1 tsp Extra Vigin Olive Oil
Fish Stock:
2kg Fish bones
25g ginger (smashed)
2 tomatoes (cut into wedges)
100g lettuce
6 stalks Scallions (white part only) (reserve the green part for garnishing)
2 pieces Dried sole fish (toasted)
60ml Shaoxing wine
Salt & pepper to taste
Fried shallots (garnishing)
A dash of sesame oil (Optional)
Method
- Wash & drain dry fish slices. Season with egg white, fish sauce, shaoxing wine, sugar, white pepper, cornstarch & cooking oil. Let it marinate in the fridge while you prepare for the fish stock.
- Wash & drain dry fish bones.
- In a deep pot, deep fry fish bone, ginger until fragrant & fish bones are golden brown, drain and set aside.
- In another stock pot, toss in ginger, scallions (white part only), fish bones and shaoxing wine.
- Pour in 3.4 litres of water and dried sole fish. Let it boil until the stock turns milky. Drain and filter stock, set aside.
- In a pot of water, give fish slices a very quick blanch. Drain & set aside.
- In the pot of fish stock, transfer fish slices into the pot with tomatoes, Season with salt and pepper and more shaoxing if you prefer.
- Gather lettuce at the bottom of the bowl, top up with fish slices and soup. Garnish with scallions, shallots & a dash of sesame oil.
- Serve hot with rice or noodles of your choice.