Ingredients (for 4):
- Fish head - 1
- Water chestnut - 10
- Fish stock - 400 ml
- Dried honeylocust seeds - 2 tbsp
- Ginger shred - 1 tbsp
- Aged tangerine peel - 1 corner
- Water chestnut powder - 3 tsp
- Tapioca starch - 1/2 tsp
- Chinese celery - 1 sprig
- Red chili - 1
- Coriander - 2 sprigs
Procedures:
1. Clean the fish head and cut into halves.
2. Soak the honeylocust seeds overnight.
3. Steam the fish head for 15 minutes. Keep the water on the plate for later use.
4. Steam the honeylocust seeds for 5 minutes.
5. Cut the red chili and ginger into shreds.
6. Soak the aged tangerine peel till softened, then cut into shreds.
7. Remove the fish head into a bowl and cover with clean, drinking water. Remove the bones from the fish head.
8. Use a sieve to drain the water and keep for later use.
9. Feel the fish meat and remove any remaining small bones.
10. Cut the Chinese celery into small pieces. Put the coriander leaves.
11. Grind the water chestnut powder to finer texture.
12. Add tapioca starch in, mix well. Add some water to form the thickening.
13. Wash the water chestnut, then peel the skin off. Smash using the chopper flat to small pieces.
14. Heat the pot with half of the water from removing fish head bones, the extract from the steaming process, and the fish stock.
15. Once boiled, add in the smashed water chestnut and honeylocust seeds.
16. When the soup boils again, add in aged tangerine peel, ginger shreds, and the fish meat. Season with a bit of salt and sugar.
17. Gradually add the water chestnut thickening, continue to swirl to ensure evenness.
18. Add 1 tsp of fish sauce to add in the flavours. Then serve in bowl.
19. Add a bit of white pepper powder, sprinkle the Chinese celery, coriander, and red chili to serve.
沒有留言:
張貼留言