My Aunt's cooking recipe requested by Angie Soh.
Recipe: Golden Pomfret Soup (Serve 2-3)
Golden Pomfret - 500g to 600g (debone and fillet it, set the head and bone aside)
Ginger - 3 slices (shredded)
Dried Flat Fish - 2 pcs (Fry till crispy & ground 2 tsp, balance set aside)
Stock - 900ml (Refer to: Premium Soup Stock recipe)
Tomato - 1/2 no (Optional) (cut into wedges)
Wine - 1tbsp
Fried Shallot oil
Spring onion - 2 stalks
1. Bring stock to boil.
2. Add 2 tsp of fried ground flat fish.
3. Add fish head and bone, follow by fillet slices bring to boil for approx 2 min or till cooked.
4. Add in ginger, tomato, balance fried flat fish pcs & wine, mix well.
5. Transfer to serving dish.
6. Garnish with spring onion, pepper & fried shallots oil.
*Note: No salt is needed as the stock used is very rich and tasty. Usually we don't add vegetables as it will alter the taste. So my aunt will usually make a "You Cai" to compliment this soup.
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