{"id":14356,"date":"2011-07-12T06:38:10","date_gmt":"2011-07-11T22:38:10","guid":{"rendered":"http:\/\/www.chekyang.com\/musings\/?p=14356"},"modified":"2011-07-26T10:50:39","modified_gmt":"2011-07-26T02:50:39","slug":"re-entering-the-kitchen-fish-soup","status":"publish","type":"post","link":"https:\/\/www.chekyang.com\/musings\/2011\/07\/12\/re-entering-the-kitchen-fish-soup\/","title":{"rendered":"Re-entering the Kitchen: Fish Soup"},"content":{"rendered":"<figure id=\"attachment_14357\" aria-describedby=\"caption-attachment-14357\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-14357\" title=\"Fish Soup\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/Fish-Soup.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/Fish-Soup.jpg 500w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/Fish-Soup-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption id=\"caption-attachment-14357\" class=\"wp-caption-text\">&quot;...want soup ah...&quot; - Hannah :)<\/figcaption><\/figure>\n<p>This is not your usual clear fish soup sold at foodcourts and hawker centres. The soup has century egg! I came across the recipe from the blog <a href=\"http:\/\/ellenaguan.blogspot.com\/2006\/05\/fish-century-egg-soup.html\" target=\"_blank\">&#8216;Cuisine Paradise&#8217;<\/a> and thought it looked quite\u00a0interesting and at the same time easy enough to prepare. I was glad that I\u00a0tested the recipe\u00a0as the soup turned out to be very rich in flavour. The century egg was a nice touch and it didn&#8217;t overpower the soup at all.<\/p>\n<p>Okay, I did tweak the recipe a bit to satisfy Yang&#8217;s craving for carrots (otherwise I&#8217;d get the sad rabbit gaze) and also adjusted the quantity of some ingredients. Below is my version courtesy of the original from Cuisine Paradise. :)<\/p>\n<p><strong><span style=\"text-decoration: underline;\">Ingredients (Serves 3-4 persons; if this is going to be a one-dish meal, then 2 persons)<\/span><\/strong><\/p>\n<ul>\n<li>Tioman fillet (\u2018sheng yu\u2019) \u2013 300 g, cut into 0.5 cm slices, reserve the bony portion to flavour soup<\/li>\n<li>Minced pork \u2013 150 g, marinated<\/li>\n<li>Tomato \u2013 1, cut into 8 wedges<\/li>\n<li>Carrots \u2013 2 medium sticks, peeled, chop into chunks<\/li>\n<li>Plain silken tofu (organic is tastier) \u2013 1 tub, cut into bite-sized cubes<\/li>\n<li>Century egg \u2013 1, de-shelled, cut into 8 wedges<\/li>\n<li>Ginger \u2013 2 slices<\/li>\n<li>Spring onion \u2013 1 to 2 bunches, cut into 2-inch lengths<\/li>\n<li>Coriander leaves \u2013 for garnishing, add as desired<\/li>\n<li>Water \u2013 600 ml (don&#8217;t be tempted to add more than this volume\u00a0unless towards the end of cooking you want a thinner soup)<\/li>\n<li>Vegetable oil \u2013 1 to 2 tbsp<\/li>\n<p><strong><span style=\"text-decoration: underline;\">\ufeff<\/span><\/strong><strong><span style=\"text-decoration: underline;\">Seasonings:<\/span><\/strong><\/p>\n<li>Light soy sauce &#8211; 2 tsp<\/li>\n<li>Salt (I&#8217;d strongly recommend the use of pan salt. It is so much more flavourful.) &#8211; 1\/2 tsp<\/li>\n<li>White ground pepper &#8211; dashes<\/li>\n<li>Corn flour &#8211; 1 tsp<\/li>\n<li>Cooking wine (I forgot about this but the minced\u00a0pork turns out fine.) &#8211; 2 tsp<\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration: underline;\">Method<\/span><\/strong><\/p>\n<p>1. Marinate the minced pork with some pepper, soy sauce, cornflour, cooking wine and set in the fridge for at least 20 minutes.<\/p>\n<p>2. In the meantime, wash the fish slices and lightly marinate it with some pepper and salt. Cut the vegetables, tofu &amp; century egg.<\/p>\n<p>3. Warm up vegetable oil in a pot and add ginger slices and spring onion to stir-fry until fragrant (I used the pot cover to prevent oil from &#8216;jumping&#8217; out of the pot. At this point, do enjoy the wonderful aroma released). Add the tomato wedges and stir-fry briefly.<\/p>\n<p>4. Add water, fish bone, carrots and bring to boil. When the water starts to boil vigorously, lower the heat to medium and simmer for about 15 minutes or until the carrots are softened. Make sure the pot is partially covered. (This is the best time to start cooking rice if you\u2019re going to serve the soup with it.<\/p>\n<p>5. Remove the fish bone. Add minced pork (in small lumps) and century egg wedges to the soup and bring it to boil again. Season with a pinch of salt (1\/4 tsp).<\/p>\n<p>6. When the rice is ready to serve (I suggest you also scoop out the rice into individual bowls first and get your diners seated at the dining table), add the tofu cubes and\u00a0fish slices to the soup and bring it to boil or until the fish\u00a0flesh turns white (be careful not to overcook the fish). Turn off the flame. Sprinkle some coriander leaves and serve immediately. Bon app\u00e9tit :D<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is not your usual clear fish soup sold at foodcourts and hawker centres. The soup has century egg! I came across the recipe from the blog &#8216;Cuisine Paradise&#8217; and thought it looked quite\u00a0interesting and at the same time easy<\/p>\n<div class=\"entry-read-more\"><a class=\"read-more-link\" href=\"https:\/\/www.chekyang.com\/musings\/2011\/07\/12\/re-entering-the-kitchen-fish-soup\/\">Read More<span class=\"cleanwp-sr-only\">  Re-entering the Kitchen: Fish Soup<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14],"tags":[],"class_list":["post-14356","post","type-post","status-publish","format-standard","hentry","category-at-home","category-recipes","wpcat-6-id","wpcat-14-id"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/14356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/comments?post=14356"}],"version-history":[{"count":0,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/14356\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media?parent=14356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/categories?post=14356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/tags?post=14356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}