Chinese•healthy
Fish Stock
Fish stock which can be finished within 20 minutes
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g fish (or fish frames )
- 2 tbsp. vegetable cooking oil
- 1 thumb ginger (, smashed )
- 1.5 L water
- 2 servings rice noodle (, pre-soaked in warm water until softened )
- 100 g mixed mushrooms (, choose your favorite type)
- 3 slices of cucumber
- 3 slices of tomato
- 2 pan-fired crispy tofu
- 1 small bunch of bean sprouts
- salt to taste
- 1/4 tsp. ground white peppercorns
- 1 tbsp. light soy sauce
Instructions
- 1
Add oil and ginger slices and heat for a while. Then place fish in and sauté until slightly browned. Remove extra oil. Place smashed ginger in. Start to break the fish into small pieces.
- 2
Add hot boiling water. Cover the lid and continue cooking 5 minutes.
- 3
Use a fine strainer to remove any small bones and get stock. Here we get creamy fish stock.
- 4
Place tomato, cucumber, mixed mushrooms, pan-fried tofu and bean sprouts. Load with 700ml of fish stock. Bring the content to a boiling.
- 5
Add soaked rice noodles in, season with salt, pepper and light soy sauce. Continue heating for 1 minute. Serve hot!