This makes the perfect end to a long day and is great for both non-carb eaters and carb-lovers – just add noodles of your choice. IVY PANG shares her recipe.
This makes the perfect end to a long day and is great for both non-carb eaters and carb-lovers – just add noodles of your choice. IVY PANG shares her recipe.
SERVES 6
INGREDIENTS
For the soup:
2 tbsp vegetable oil
slices ginger
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 3 cm pieces
2 tbsp Knorr Golden Salted Egg Powder*
1 tsp rice flour
2 tbsp tapioca flour
1tbsp 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
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 with lettuce and tomatoes.
