When it comes to fish soups, this recipe trumps them all.
There are so many flavours in a single spoonful – the richness of the deep fried fish bones, the savouriness of dried sole fish and layered with fresh sweetness from ginger. And to top it all off, perfectly marinated tender fish slices.
Now, all you need is a fragrant bowl of rice.
|600g Red Snapper fish slices|
|1½ tbsp fish sauce|
|1½ tbsp Shaoxing wine|
|¼tsp white pepper|
|1tsp cooking oil|
|2kg Fish bones|
|1knob (25g) ginger (smashed)|
|6stalks Scallions (white part only) (reserve the green part for garnishing)|
|2pieces Dried sole fish (toasted)|
|60ml Shaoxing wine/cognac (to your preference)|
|Salt & pepper to taste|
|2tomatoes (cut into wedges)|
|Fried shallots (garnishing)|
|A dash of sesame oil (Optional)|