Fragrant Barramundi Fish Stock

Fish
Mains

Easy Level:

Cook Time:

Servings:

4

A superior stock is a must-have for all good steamboat and soup dishes. With Kuhlbarra’s barramundi fish bones, we’re presenting to you a quick and easy way to make your own fragrant barramundi dish stock!
We chose to pair the barramundi fish bones with sliced ginger, spring onions and bay leaves, to create a very fragrant yet balanced taste. If you’re a fan, add in that tablespoon of hua tiao wine for that extra oomph. All in all, this is a perfect stock to pair your ingredients for your cooking needs!
That said, we are partnering with Kuhlbarra to giveaway 3 sets of Kuhlbarra Kuhl Reunion worth $88 and another $8 worth of barramundi bones each to 3 lucky winners! Click here to participate :- https://themeatmen.sg/kuhlbarra-giveaway/

Ingredients

Adjust Servings
US / Metric
0.00
sets
sets
of Kuhlbarra barramundi fish bone
0.00
sets
sets
of Kuhlbarra barramundi fish bone
0.00
stalks
stalks
spring onion
0.00
stalks
stalks
spring onion
0.00
g
g
sliced ginger
0.00
g
g
sliced ginger
0.00
bay leaves
0.00
bay leaves
0.00
liters
liters
of water
0.00
liters
liters
of water
0.00
tbsp
tbsp
hua tiao wine (optional)
0.00
tbsp
tbsp
hua tiao wine (optional)

Steps

1

Prepare a pot with 4 liters of boiling water
Prepare a pot with 4 liters of boiling water
Mark as completed

2

Add 2 sets of Kuhlbarra barramundi fish bone, 5 stalks spring onion, 60g ginger slices, 3 bay leaves, and 1 tbsp hua tiao wine (optional)
Add 2 sets of Kuhlbarra barramundi fish bone, 5 stalks spring onion, 60g ginger slices, 3 bay leaves, and 1 tbsp hua tiao wine (optional)
Mark as completed

3

Simmer for at least 3 hours or more
Simmer for at least 3 hours or more
Mark as completed

4

Skim soup foam every hour
Skim soup foam every hour
Mark as completed

5

Remove fish bone and strain the rest of the ingredients from the stock
Remove fish bone and strain the rest of the ingredients from the stock
Mark as completed

6

Bring to boil and reduce stock to about 1 liter
Bring to boil and reduce stock to about 1 liter
Mark as completed

7

Leave to cool down, store in freezer or use immediately
Leave to cool down, store in freezer or use immediately
Mark as completed

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