A mixture of coriander and spring onion do enhance the overall flavor of the dish.
Dried turbot fish can be used in lots of stock preparations. Purchase a decent dried turbot fish for a satisfying outcome.
Chinese Shao xing wine can be used in plenty of Chinese cooking. Be sure to use the decent Shao xing wine for a flavorful aroma. Lower-grade Shaoxing wine tends to have a bitter after taste.
Ginger and white pepper can be used to remove the unpleasant fishy smell of seafood.
Be sure to remove all the oil before simmering the stock for a period of time or else the oil will taint the stock with a greasy after taste.
Prep Time 30 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 2 hourshrs
Course Breakfast, Main Course, Soup
Cuisine Chinese
Difficulty Medium
Servings 3people
Ingredients
700gGrouper(You can use a larger fish)
50gDried Flounder Fish
50gGinger(sliced)
1/2tbspWhite Peppercorn
300gTomatoes
300gChinese Cabbage
Coriander(for garnish)
Spring Onion(for garnish)
Cooking Oil
to tasteSalt
to tasteFish Sauce
2tbspShao Xing Wine(for extra fragrance)
Coriander's Root(optional)
Instructions
Preparation
Clean the fish and fillet into approximately 1/2 inch thick.
Keep the sliced fillet in the fridge while you proceed to the next step.
Clean and sliced the ginger.
Clean and cut the tomatoes.
Clean and cut the Chinese cabbage to approximately 1 inch in width.
Clean and cut the coriander to 1 inch in length.
Clean and cut the spring onion into strips.
Cooking
Heat up your pan with cooking oil.
Pan-fry the dried turbot fish to crispy. Set the fire on low heat during this step to prevent the dried turbot fish from burning.
Set aside the turbot fish.
Pan-fry the fish bones to crispy. Set the fire to medium heat during this step so the fresh fishbone are fried evenly. Take extra measures to ensure the fishbone is fried off most of their moisture content, this will give a creamy flavor to the fish stock.
Once you have all the fish bones pan-fried to crispy, set the fire to high and add water into the pan.
Then transfer the fish bones along with the water into a stockpot.
Add more water to slightly more than enough to cover the fish bones.
Bring to a boil and reduce heat to a simmer.
Add ginger, white peppercorn, and root of coriander (optional) into the stock.
Keep covered and simmer for 1 hour.
Uncover and strain. You should now have a creamy white colored fish stock.
Bring the fish stock back to a boil.
Add cut tomatoes and Chinese cabbage into the stock.
Bring to a boil and simmer for 15 minutes or until the Chinese cabbage softens.
Meanwhile, prepare one portion of rice noodles and set aside in a bowl. (Rice vermicelli or flat rice noodle would go well too)
Once the Chinese cabbage has softened, season with salt and fish sauce (ratio of 2 : 1).
Blanch the sliced grouper fillet in the fish stock for approximately 30 seconds. (Do not overcook for a spongy texture)
Place the cooked grouper fillet on top of the rice noodles.
Pour plenty of fish stock over the grouper fillet and rice noodles.
Pour 2 tablespoon of Chinese Shao xing wine into the bowl of grouper fish noodle.