An appetising sourish, sweet and spicy thick soup with 2 main ingredients - garoupa fish fillet and fish maw. Any white fish fillet and any quality type of fish maw is suitable for this soup, not necessary the expensive ones.
I served this soup together with a simple, easy fried rice vermicelli Stir Fry Rice Vermicelli [Economy Style Fried Beehoon] for weekend dinner.
Recipe Source - Yum Yum Magazine No. 48 with modifications
Ingredients
[serve 3-4]
20 gm fish maw - soaked and cut in pieces
200 gm fish fillet - sliced
1 tbsp shredded ginger
1 tbsp shredded red chilli - spicy type
2 tbsp shredded black fungus
1 tbsp oil
750 ml water
750 ml water
1 egg - lightly beaten
2 tbsp cornstarch mix with 4 tbsp water for thickening
Seasoning
1 tsp salt
2 tbsp light soy sauce
2 tbsp sugar
60 ml black vinegar
- Heat up oil, saute ginger and red chilli until aromatic. Add in black fungus.
- Add in water and fish maw. Bring to boil and add in seasoning [except black vinegar].
- Boil until fish maw is soft. Add in fish fillet. Bring to boil again.
- Thicken soup with cornstarch water, pour in beaten egg and stir to mix well.
- Add in black vinegar and ladle up to serve immediately. Garnish with coriander leaves.
Notes: Visit this site for Its' Nutritional Facts [here]
I'm linking this post to Cook Your Books Event #12 hosted by
Joyce of Kitchen Flavours
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