A bowl of my favourite fish soup - Serving #1
This recipe for fish soup came from a recipe book we bought in Hong Kong, by a famous lady connoisseur. The Husband and I like her series of recipe books called Shueng Yu's Recipes.
A fish soup recipe in one of the books really appealed to us.. and when we were in Beijing, The Husband decided to try it out one day.
It immediately became my favourite soup. This soup is very flavourful and sweet because of the fish and vegetables. The tomatoes give it a really nice golden colour.. and the addition of potatoes give it a slightly thicker texture. It's yummy!.
The Husband has not made this soup ever since we came back to Singapore.. because we couldn't find the type of fish that is used for this soup..
We decided to buy a couple of small grouper we saw at the market yesterday to try to see if it works alright for this recipe.. and to our pleasant surprise, it did.
And so I guess from now onwards, we'd be able to have this for dinner more often.
Ingredients (for 2-3 persons)
2 small grouper
3 potatoes, peeled and cut into thick pieces
3 large ripe tomatoes, quartered
2 medium size onions (yellow ones work better), cut into thick slices
1. Fry the fish on both sides in a hot wok with a little oil
2. When the fish is cooked and the wok still very hot, add boiling water to the water and allow the 2 to boil together for a while
3. Transfer the fish and water into a soup pot. At this point, you can put the fish into a soup bag so that it will be easy to remove the fish and bones from the soup later on
4. Add the potatoes and boil for 1 hour at high fire. By the end of the hour, the soup should be a milky colour.
5. Add in the tomatoes, onions and whole black peppers (optional) and boil for another hour at medium fire.
6. Season to taste and serve. When serving this soup, you can serve it with the vegetables or seive the soup before serving for a bowl of golden coloured fish soup
These photos do not really do the soup justice..
But I guess most soups are just not photogenic!