Ingredients
Fish marinade
- 200 g red grouper fish fillet boneless
- 1/2 tsp salt
- 1 dash white pepper
- 1 tbsp chinese cooking wine
- 1 tsp Double Pagoda 100% Pure Sesame Oil
- 1 tsp Double Pagoda Ginger Oil
- 1/2 tbsp cornstarch
Minced pork marinade
- 80 g minced pork meat or chicken if desired
- 1 tsp light soy sauce
- 3 dash white pepper
- 1 tsp Double Pagoda 100% Pure Sesame Oil
- 1 tsp chinese cooking wine
- 1 tbsp corn flour
Vegetables
- 2 leaves Napa Cabbage sliced to 1cm strips horizontally
- 50 g tofu diced
- 1 medium tomato cut to 8 wedges
Soup base
- 30 g dried fish sole rinsed
- 1 cube fish bouillon soup to taste
- 1 litre water add more if needed
- 2 tsp Double Pagoda Ginger Oil
Garnish
- 1 dried seaweed 5cm by 5cm
- white pepper
- Double Pagoda Garlic Oil
- spring onion chopped
Dry noodles
- 100 g yellow noodle
- 1/2 tbsp light soya sauce
- 1 tbsp sambal chilli
- 1 tbsp Double Pagoda Shallot Oil
- 2 tbsp fish soup base
Instructions
● Set aside and marinate for 30 mins.
- 30 mins before slicing the fish, place it in the freezer. #Tip: This will make slicing the fish a lot easier.
- Remove from the freezer, slice the fish into desired thickness.
- Place it in a bowl, add in salt, white pepper, chinese cooking wine. Give it a good mix.
- Add in sesame oil, ginger oil, and cornstarch. Give it a good mix again. Let it marinate for 30 mins. #Tip: Add the oils and cornstarch last to allow the seasonings to be absorbed by the fish meat.
- Set aside and marinate the fish meat for 30 mins.
- Add in all the minced meat and marinade ingredients into another bowl.
- Give it a good mix and set the minced meat aside to marinate for 30 mins.
Step 2: Make the soup base and cook all the ingredients.
- Add all the soup base ingredients into the pot. Bring it to a boil for 15 mins.
- Remove the sole fish from the soup.
- Add in tomato and napa cabbage, simmer for another 3 mins. Do a taste test and adjust the water level and add in more fish bullion to adjust the taste if needed.
- Using a teaspoon, shape the minced meat into equal round balls and add to the soup.
- Add in sliced fish and tofu. Cook for about 1 min.
Step 3: Assemble the fish soup
- Garnish with garlic oil, dried seaweed, and spring onion.
Step 4: Prepare the dry noodle, assemble and serve with fish soup
- In a saucepan with boiling water, add in noodles and cook as per instructions on the packaging.
- In a plate, add in all the seasoning. Give it a good mix.
- Add in the cooked noodle and mix it evenly with the sauce.