Teochew Fish Soup
A popular soup dish in Singapore Hawker scene that had originate from Chaozhou, China.
Ingredients
- 1 piece White firm fish sliced
- 1 whole Fishbone chop into pieces
- 2 slices Ginger
- 3 cloves Garlic
- 1 bowl Dried Anchovies
- 1 TBSP Chicken Stock
- 1 piece Tomato
- 4-5 pieces Lettuce leaf
- 1/2 bowl Salted Vegetables/ Salted Mustard sliced and soaked in water
- 1 piece Chinese Laver/ Seaweed
- 1 TBSP Light Soy Sauce
- 1/2 TBSP Sesame Oil
- 1 TSP Sugar
- 1 TBSP Cooking Sake
- 1 dash White Pepper Powder
Instructions
Prepare the Soup Stock
- Clean out the fish bones of all the remnant blood to have a clear soup. Rinse the dried anchovies to remove any purities. Lightly smash the garlic with the knife and slice the ginger.
Marinate the Fish
- Gather the light soy, sesame oil, cooking sake, sugar and white pepper powder in a bowl and give them a good mix.
- Clean the fish fillet of any scales and blood. Slice the fish on the diagonal about 0.5cm thickness. Put the sliced fish into the marinade. Keep in the fridge for at least 30min to an hour.
Prepare the Rest of the Ingredients
- Wash the lettuce and set aside. Cut up the laver and set aside. Slice up the salted vegetables and soak in filtered water for 20min to remove excess salt. Cut the tomato into bite size wedges. Alternatively you can use cherry tomatoes if that what you have on hand.