Tag Archives: Fish

Rock Fish in Butter Ponzu Sauce Recipe

Pan-fried fish fillet is my family favorite dish. Whenever I make pan-fried fish dishes like Chinese pan fried fish with soy sauce, soy bean paste fish, or pan fried fish with Thai sweet chili sauce, I can be sure that the dish will be devoured in no time at all.

Today, I am going to share another of my favorite and easy to make pan fried fish dish, rock fish in butter ponzu sauce.

Rock Fish in Butter Ponzu Sauce

Homemade Ponzu Sauce

You can buy ready made ponzu sauce from most Asian groceries, but you can also make it easily at home from soy sauce, dashi stock, yuzu juice (or lemon juice), rice vinegar, and mirin.

My easy to remember ratio for a homemade ponzu sauce is this:

Just mix all the ingredients together to make home-made ponzu sauce.

Rock Fish in Butter Ponzu Sauce

Rock Fish in Butter Ponzu Sauce

How to pan fry fish fillet and prepare the ponzu sauce

Here is how to pan fry our rock fish fillets:

  1. Pat dry rock fish fillets (or any kind of white fish fillet of your choice, such as cod, sea bream, tilapia), sprinkle with salt and pepper, and dust with all-purpose flour.
  2. Heat a frying pan over medium heat. Once the pan is hot, add oil, and swirl.
  3. Add fish fillets to the hot frying pan. Let the fish fillets sit on the frying pan until the edges look golden brown.
  4. Try to give the fillets a gentle nudge. If the fillets do not stick and can be moved around easily, flip to the other side. Again, just let the fillets sit on the pan until they self release.
  5. Remove the pan-fried fillets from the frying pan and set aside.

Next, prepare the sauce by boiling together 2:1 ratio of ponzu sauce and butter. For a 500 gram total of fish fillet, you will need

  • 4 tablespoon ponzu sauce and
  • 2 tablespoon butter.

Once the sauce boils, return the fish fillet into the sauce and simmer for 1 minute and the dish is done! Super simple no? You can dress the dish up with a simple salad and garnish with thinly sliced scallions. This goes really well with steamed white rice.

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Chinese Pan Fried Fish with Soy Sauce Recipe

Ingredients for Chinese Pan Fried Fish with Soy Sauce.

Pan-fried fish with soy sauce is one of the most classic Chinese recipe to enjoy white fish. Chinese restaurants love to serve their fish whole, and only sometimes thinly sliced, or in fillet form.

This recipe with fish fillets is the easiest and most straightforward, and you can have a really nice fish dish for lunch/dinner in 30 minutes, including prep time. ♥

Which fish is commonly used in Chinese cooking?

Most Chinese fish recipes call for whole fish, and some of the more popular fish we use when cooking Chinese dishes include red snapper, rock rish, pomfret, flounder/sole, sea bass/striped bass, tilapia, and cod.

If you are using cod, we usually use cod fillets/steaks only and not the whole fish since cod is a very large fish.

The best fish to use is live fish

I prefer using whole fish when I can buy them still living and kicking in their tanks, which you should be able too if you have access to a big Chinese/Asian grocery stores.

In almost every store that I have visited in the US, most will happily clean and cut the fish for you if you ask, so you can save some prepping time.

Be sure to ask for ice if you do this to keep the fish as fresh for as long as possible.

Also, cook the fish on the same day you buy it, preferably immediately once you reach home. 🙂

Ingredients for Chinese Pan-Fried Fish with Soy Sauce.

Ingredients for Chinese Pan-Fried Fish with Soy Sauce.

What if I can’t find live fish?

You can still use whole fish, even when you can’t find live ones. Be sure to select very fresh fish. It should have clear eyes, shiny scales, and fresh smell of the sea, not fishy or stinky.

Can I use fish fillet instead?

If your grocery store doesn’t sell live fish and the whole fish selection is not great, you can use fish fillet too. In fact, I develop this recipe around fish fillets, though you can definitely use this recipe to prepare whole fish too. 🙂

Please make sure that your fish fillet has firm flesh, and if possible, with skin on so you get to enjoy the contrast between crispy skin and tender flesh.

Feel free to use frozen fish fillets as those can oftentimes have higher quality than the ones already sitting for hours in the meat section.

Chinese Pan Fried Fish with Soy Sauce.

Chinese Pan Fried Fish with Soy Sauce.

How to prepare fish fillets so they will be crispy.

First, let’s prepare the fish fillet for pan-frying so you will end up with perfectly crispy pan-fried fish fillets. 🙂

1. Pat dry each fish fillet with really well.

This step is super important, especially if you use thawed frozen fish.

2. Salt, pepper, starch/flour.

Sprinkle each side of the fish fillet with salt and pepper, then dust with corn starch. If you don’t have corn starch and you are not aiming for a gluten-free dish, you can also simply dust the fish fillet with all-purpose flour.

3. Shake off excess starch/flour.

You want to coat your fish well, but not excessively. Too much starch/flour will actually lead to less crispy fish.

Chinese Pan Fried Fish with Soy Sauce.

Chinese Pan Fried Fish with Soy Sauce.

How to perfectly cook a pan-fried fish fillet.

Once you do all the steps above, your fish fillets are ready to be cooked. Here are the steps to follow to ensure crispy fried fish:

1. Use a heavy pan/skillet.

My preferred choice is a cast-iron skillet, and you really don’t need a non-stick pan to cook a perfect pan-fried fish.

2. Hot pan and cold oil.

Always heat the pan first before adding oil. So what you want to do is to heat the pan until you start seeing thin smoke, then add oil and swirl to coat the pan, then proceed with cooking.

3. Let the fish fillet releases itself from the pan.

Almost 100% of the time, the fish fillets will initially stick to the pan. But, once the surface is cooked and becomes golden brown, the fillets will release itself naturally from the pan.

So have patience and don’t try to move your fish in its early stage. You should at least wait until the edges of the fillet are golden brown before you try nudging it.

Chinese pan-fried fish with soy sauce, using rock fish fillets.

Chinese pan-fried fish with soy sauce, using rock fish fillets.

Sauce for Chinese pan-fried fish

This dish is all about enjoying the fish with as little seasoning ingredients as possible. And you can see that we use only garlic, ginger, and scallions for our herbs/aromatics.

As for the sauce, it cannot get any simpler than this. You will only need three ingredients: water, light soy sauce, and sugar. For most people, that’s practically just soy sauce, right? 🙂

For light soy sauce, I usually either use Pearl River Bridge or Kimlan.

What is a good substitute for light soy sauce?

The best substitute is regular soy sauce, such as Kikkoman soy sauce, preferably reduced-sodium soy sauce as I find the regular version too salty.

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Soy Bean Paste Fish Recipe

When you want something quick (30 minutes), easy, delicious, and healthy to boot, you may want to give this soy bean paste fish a try. This soy bean paste sauce is one of my favorite sauce, and if you are like me, you will want to pair it with everything, from fried tofu cubes, to something heavier such as bite size fried chicken.

Ingredients for Soy Bean Paste Fish

Choosing your fish and how to pan fry fish fillet

Red snapper, rock fish, swai, cod, grouper, halibut, and tilapia are some of my favorite white fish fillet for pan frying. As long as the fish fillet of your choice has firm flesh, it should be good. If white fish is not your favorite, you can even use salmon or trout fillet. Whichever fish fillet you choose, be sure to pat them dry with paper towel, sprinkle with salt and pepper, and dust with all-purpose flour (or cornstarch for gluten-free option).

Soy Bean Paste Fish

Soy Bean Paste Fish

Salted soy beans (tauco)

The key ingredient for making soy bean paste fish is salted soy beans. We call this tauco in Indonesia. You can find salted soy beans in most Asian market, and sometimes they are also called fermented soy beans. I typically go either with Yeos salted soy beans, or Dragonfly fermented soy beans. You can use other brands, but try to select the ones with whole soy beans, not the ones with ground soy beans.

Soy Bean Paste Fish

Soy Bean Paste Fish

Curry leaves (or kaffir lime leaves)

Another key ingredient is curry leaves. Stores that only sell East Asian (Chinese, Korean, Japanese) and Southeast Asian fares (Indonesian, Singaporea, Malaysian, Thai, Vietnamese, e.t.c.) are usually not a good place for fresh curry leaves. It is better to try Indian or Middle Eastern markets for some fresh curry leaves. I usually buy them in bulk, as in I buy half a gallon worth of zip lock bag of curry leaves, then freeze them. Curry leaves can last for months and months when frozen like this. If fresh curry leaves is not something that is easy to come by, you can substitute with kaffir lime leaves.

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Pan-Fried Fish with Thai Sweet Chili Sauce Recipe

When you are busy but crave for an easy pan-fried fish with a simple sweet and sour sauce, look no further than this recipe for pan-fried fish with Thai sweet chili sauce.

It should take no more than 30 minutes from start to finish to prepare this dish, including pan frying some fish fillet, and preparing the delicious sauce.

If you are like me, you will want to make this sauce again and again and pair it with just about anything.

Ingredients for Pan-Fried Fish with Thai Sweet Chili Sauce

Which fish fillet to use

To prepare pan-fried fish fillet, you can use any kind of fish with white firm flesh.

The cheapest and most widely available fish fillet is tilapia. For a slightly more expansive choice, you can try swai or rock fish.

For a more all out fine dining experience, or when you are feeling fancy, you can also use red snapper, cod, or halibut.

Depending on the fish fillet thickness, the pan frying time may differ slightly. Just to be clear, the cooking time in the recipe has been tested on tilapia, swai, and rock fish.

Pan-Fried Fish with Thai Sweet Chili Sauce

Pan-Fried Fish with Thai Sweet Chili Sauce

What you need to prepare Thai sweet chili sauce

To make Thai sweet chili sauce, you will need the following ingredients:

Along with garlic, onion, tomato, salt, and sugar. This sauce is similar to sweet and sour sauce, but with a spicy kick. I think this version of sweet and sour sauce is also so much easier to prepare compared to traditional sweet and sour sauce.

Like any good sweet and sour sauce, if you happen to like this sauce, feel free to use it with chicken, pork, or even tofu.

Pan-Fried Fish with Thai Sweet Chili Sauce

Pan-Fried Fish with Thai Sweet Chili Sauce

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Malaysian Assam Fish Curry Recipe

One particular dish that one must try from a Malaysian Mamak stall is assam fish curry. It’s like the most delicious fish curry ever, on par with our own Indonesian style fish head curry. It has everything, spicy, sour, sweet, savory, and I can eat my rice just with this dish alone, and I might even have a second helping of rice! Believe me, it is that good. If you ever had the chance to visit Malaysia, be sure to order this dish. And for everyone else, give this recipe a try, then get ready to dig in.

Ingredients to Prepare Malaysian Assam Fish Curry.

What fish can you use to prepare assam fish curry

The fish that we most commonly use to prepare assam fish curry is Spanish mackerel. If you can find Spanish mackerel, you will want to buy them in steaks (4-5 pieces should be enough). Or if you managed to get fresh whole Spanish mackerel, you can get your butcher to clean and cut it into steaks for you. Some good alternative to Spanish mackerel that I have tried:

  • salmon steaks
  • tuna steaks
  • red snapper steaks
  • grouper steaks
  • rockfish fillets
  • tilapia fillets

For most people living in the United States, the easiest fish to use is probably tilapia fillets. And though it is different than the original, preparing assam fish curry with tilapia fillets is pretty tasty too, so do give this recipe a try even if tilapia is all you have.

Malaysian Assam Fish Curry.

Malaysian Assam Fish Curry.

What you need to prepare Malaysian assam fish curry

Aside from the fish, here are the rest of the ingredients that you need to get to prepare this fish curry dish:

  • okra
  • curry leaves
  • lemongrass
  • curry powder
  • tomato
  • tamarind
  • shallot
  • garlic
  • ginger
  • red chilies, such as fresno, serrano, or cayenne

If you cannot find okra, I have also tried making this dish with Thai green eggplant with great success. But note that okra has natural thickening properties, so if you do substitute, you may want to thicken the sauce with some cornstarch.

Malaysian Assam Fish Curry.

Malaysian Assam Fish Curry.

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Thai Fried Fish Cakes Recipe

Thai fried fish cakes.

Fish cakes are one of my greatest comfort food, especially Asian fish cakes. No matter which country they are from, Asian fish cakes are usually very airy and light, and has a great bounce and bite.

Fish cakes range from plain white balls made primarily from fish and not much else, to something colorful and filled with spices and herbs such as these Thai fish cakes.

If you love Thai food, I think you will be in love with these Thai fish cakes. They are very easy to prepare, which is a great thing, since you will be making plenty of these once you learn how to make this just once in your life. 🙂

Ingredients for Thai fried fish cakes: fish fillet, Thai red curry paste, fish sacue, white pepper, coconut palm sugar, garlic, egg, scallions, cilantro, lemongrass, and kaffir lime leaves.

Ingredients for Thai fried fish cakes: fish fillet, Thai red curry paste, fish sacue, white pepper, coconut palm sugar, garlic, egg, scallions, cilantro, lemongrass, and kaffir lime leaves.

Ingredients for Thai fried fish cakes

We will need white fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, ground white/black pepper, scallions, lemongrass, kaffir lime leaves, and cilantro.

Which white fish is suitable for Thai fish cakes?

You can use any kind of white fish with a firm flesh to prepare Thai fish cakes. You can use fresh fillet or frozen fillet, I have tried both and either works beautifully.

Some fish variety that you can try include swai/dory, tilapia, catfish, sea bass, and cod.

When making meatballs, you want some fat to create juicy meatballs. The same is true when making fish cakes. Fishes with higher fat content fish in general will taste better, and that is one of the main reason why I love using swai/dory or catfish for Thai fish cakes.

(1) Place fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and white pepper in a food processor. (2) Puree into a smooth paste. (3) Transfer fish paste into a mixing bowl, along with scallions, lemongrass, kaffir lime leaves, and cilantro. (4) Stir until well mixed.

(1) Place fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and white pepper in a food processor. (2) Puree into a smooth paste. (3) Transfer fish paste into a mixing bowl, along with scallions, lemongrass, kaffir lime leaves, and cilantro. (4) Stir until well mixed.

How to make Thai fish cakes

Use a food processor to puree fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and ground white pepper into a smooth paste.

Transfer pureed fish paste to a mixing bowl, stir in scallions, lemongrass, kaffir lime leaves, and cilantro until well mixed.

Heat 2 inches of oil for deep frying over medium heat. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), scoop about 2 tablespoons of fish paste and gently drop into the hot oil to fry.

Fry until the fish cakes turn golden brown. It only takes a very short time to fry the fish cakes, so you must be vigilent not to let the fish cakes becoming too brown. It took me about 1 minute to get the desired doneness.

Remove fried fish cakes from hot oil and drain over a wire rack over a baking tray, or a stainless steel strainer/colander over a mixing bowl.

Scoop about 2 tablespoons worth of fish paste and fry in hot oil until golden brown. Drain to remove excess oil.

Scoop about 2 tablespoons worth of fish paste and fry in hot oil until golden brown. Drain to remove excess oil.

I want flat fish cakes like the ones from Thai restaurants

I use a medium cookie scoop per fish cake and use the release mechanism of the scooper to drop the fish paste into hot oil. If you do this, you will end up with roundish fish cakes like the ones in the photos.

If you prefer fish cakes that look more flat like the ones in Thai restaurants, you will need an additional step.

Instead of releasing the scooped fish paste directly into hot oil, you will want to release it to a spatula first. Then flatten lightly with another spatula so the fish paste is more flat. Then gently drop the flattened fish paste into hot oil.

My family is never fussy about the shape of their food so long as they are good, so I rarely bother with this extra step. But if you want flat fish cakes, you know how to do it now. 🙂

Thai fried fish cakes.

Thai fried fish cakes.

How to store fish cakes

Don’t store raw fish paste since it will become tough and grainy after even just one night in the fridge.

Please store only fried fish cakes. You can store any leftover fish cakes in an airtight container in the fridge for up to 3 days. You can also freeze fish cakes for up to 3 months.

Thai fried fish cakes.

Thai fried fish cakes.

How to serve Thai fish cakes

If you visit any Thai restaurant that serve fried fish cakes, you will most likely spot them in the appetizer section of the menu. So these fish cakes are a great option for appetizer.

Another of my favorite way is to use them as noodle toppings. I usually cut each fish cake into thin slices and add them to my noodles. Even instant noodles will taste a million times better with these fried fish cakes.

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Ginger and Scallion Pan-Fried Fish Fillet Recipe

Ingredients for ginger and scallion pan-fried fish fillet: fish fillet, cornstarch, Shaoxing, ginger, scallions, light soy sauce, oyster sauce, chicken stock, sugar, and white pepper.

Fish dishes are generally quick and easy to prepare. They are perfect when you are short on time but need a satisfying and healthy dish for your meal.

Take this delightfully simple ginger and scallion pan-fried fish fillet recipe, for example. The prep work usually takes around 10-15 minutes, while the cooking time should be under 5 minutes, meaning it should only take about 15-20 minutes from start to finish. That is pretty fast for such a delicious dish.

(1) Mix sauce ingredients. (2) Sauté ginger and scallions. (3) Add marinated fish fillets. (4) Pour in sauce and cook until fish is fully cooked.

(1) Mix sauce ingredients. (2) Sauté ginger and scallions. (3) Add marinated fish fillets. (4) Pour in sauce and cook until fish is fully cooked.

Ingredients for this fish dish

We will need fish fillet, cornstarch, Shaoxing wine, ginger, scallions, chicken stock/water, light soy sauce, oyster sauce, sugar, ground white pepper, and sesame oil.

Fish fillet

You can use any white fish with firm flesh. I am using swai/dory fillet in the photos, but I have prepared this dish with sole, flounder, halibut, red snapper, tilapia, and grouper. I usually choose the freshest available white fish when I do my shopping.

Transfer the finished ginger and scallion pan-fried fish fillet dish to a serving plate. Garnish with scallions.

Transfer the finished ginger and scallion pan-fried fish fillet dish to a serving plate. Garnish with scallions.

Step-by-step to cooking this fish dish

First, combine fish fillets with cornstarch and Shaoxing wine. Set aside.

Next, prepare the sauce by mixing chicken stock/water, light soy sauce, oyster sauce, sugar, cornstarch/tapioca starch, and ground white pepper. Set aside.

Heat 2 tablespoon oil in a wok over medium-high heat. Sauté ginger and scallions until fragrant, about 2 minutes. Reserve some scallions for garnish.

Add fish fillets and sauté until cooked halfway, about 30 seconds. Pour in the sauce and continue cooking until fish is fully cooked, about 1 minute.

Turn off the heat. Toss in reserved scallions and sesame oil, mix well. Transfer to a serving plate and serve immediately.

You can use any firm white fish to cook this ginger and scallion pan-fried fish fillet.

You can use any firm white fish to cook this ginger and scallion pan-fried fish fillet.

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Ikan Goreng Saus Lemon – Fried Fish in Honey Lemon Sauce Recipe

Ikan goreng saus lemon – fried fish in honey lemon sauce.

Fried Fish in Honey Lemon Sauce (Indonesian: Ikan Goreng Saus Lemon) has been one of my favorite food since childhood. The crispy fried fish sticks, paired with a thick and sticky honey lemon sauce is truly delicious.

To ensure that guests can enjoy the crispy fish sticks, some restaurants separate the fried fish and the lemon sauce. Right before serving, the server will combine the fish sticks and the lemon sauce in front of the guests before placing the dish on the table.

I don’t usually do the above since I always serve this dish immediately right before our meal, but it is a neat trick if you are preparing this dish in advance.

Ingredients for ikan goreng saus lemon (fried fish in honey lemon sauce): fish, honey, lemon, onion, garlic, butter, breadcrumb, chicken stock, all-purpose flour, cornstarch, sugar, and salt.

Ingredients for ikan goreng saus lemon (fried fish in honey lemon sauce): fish, honey, lemon, onion, garlic, butter, breadcrumb, chicken stock, all-purpose flour, cornstarch, sugar, and salt.

Ingredients for fried fish in honey lemon sauce

1. Fried fish sticks, or fried fish fingers

For the fried fish sticks, we will need fish fillet, lemon juice, all-purpose flour, sugar, salt, bread crumbs, water, and oil for deep-frying.

You can use tilapia, red snapper, cod, haddock, pollock, or other firm flesh white fish that are suitable for fish sticks.

If you don’t feel like making your own fried fish sticks from scratch, you can buy fish sticks in the frozen aisle of your supermarket and follow the packaging instruction.

2. Honey lemon sauce

For the honey lemon sauce, we will need unsalted butter, onion, garlic, lemon, honey, chicken stock, salt, sugar, tapioca starch, and scallions.

This sauce is all about lemon, so be sure to use some lovely fresh lemons to get their zest and juice.

Although you can always use lemon concentrate in a pinch, I highly advise waiting until you can get some fresh lemons before trying this recipe.

Deep fried tilapia batons, marinated in lemon juice and salt, coated in all-purpose flour, salt, sugar, water,and bread crumbs.

Deep fried tilapia batons, marinated in lemon juice and salt, coated in all-purpose flour, salt, sugar, water,and bread crumbs.

Fish sticks: marinating, coating, and frying

1. Marinate fish

Cut fish fillets into sticks/batons, then marinate with salt and lemon juice for 15 minutes.

2. Coat fish

Mix all-purpose flour, salt, sugar, and water into a thick paste. Add this to the marinated fish and mix well. Finally, coat the fish with bread crumbs and set aside.

3. Deep fry fish

Heat enough oil in a pot for deep-frying over medium heat. Once the oil is hot (180 Celsius/350 Fahrenheit), fry the fish until the surface is crispy and golden brown.

Remove fried fish sticks with a slotted spoon and drain excess oil over a wire rack. Please don’t drain fried fish on paper towels since they will become soggy.

(1) Sauté garlic and onion. (2) Add chicken stock, lemon juice, lemon zest, honey, and salt. Thicken the sauce with cornstarch slurry. (3) Add fried fish batons and toss to coat. (4) Garnish with thinly sliced scallions.

(1) Sauté garlic and onion. (2) Add chicken stock, lemon juice, lemon zest, honey, and salt. Thicken the sauce with cornstarch slurry. (3) Add fried fish batons and toss to coat. (4) Garnish with thinly sliced scallions.

Honey lemon sauce

Make sure you have all the ingredients for honey lemon sauce ready before cooking since this sauce cook in a matter of minutes.

Start by melting butter in a wok/skillet over medium-high heat. Sauté onion and garlic until fragrant and the onion is translucent.

Add chicken stock, lemon zest, lemon juice, honey, and salt. Stir to mix and cook until boiling.

Give the sauce a quick taste test. You may want to add 1-2 tablespoons of sugar if the sauce is too sour.

Once you are happy with the flavor, add the cornstarch slurry, and cook for 2 minutes to thicken the sauce.

Return fried fish sticks to the wok/skillet, and toss gently to coat. Turn off the heat, and garnish with thinly sliced scallions.

Finally, transfer the finished dish to a serving plate and serve immediately.

Ikan goreng saus lemon - fried fish in honey lemon sauce.

Ikan goreng saus lemon – fried fish in honey lemon sauce.

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Bok Choy and Fish Ball Soup Recipe

Bok choy and fish ball soup.

Back in my college days, I lived in a small town with grocery stores that sell a limited array of Asian food ingredients, but luckily bok choy, tofu, and fish balls were easy enough to come by.

Using those ingredients, I prepared this simple bok choy and fish ball soup. It is easy to cook this soup, even back when I just started learning to cook. And even when bok choy was unavailable, I could easily substitute with napa cabbage or other Chinese greens.

A bowl of this hot soup plus steamed white rice is usually enough to cheer me up considerably, especially during cold winter months. ♥

Ingredients for bok choy and fish ball soup: bok choy, fish balls, silken tofu, garlics, scallions, carrots, and tomatoes.

Ingredients for bok choy and fish ball soup: bok choy, fish balls, silken tofu, garlics, scallions, carrots, and tomatoes.

Ingredients for bok choy and fish ball soup

To prepare this bok choy and fish ball soup, we will need:

  • 1 lb bok choy
  • 1 lb silken tofu
  • 1 lb fish balls
  • 1 lb carrots
  • 1/2 lb tomatoes
  • 3 cloves garlic
  • 3 tablespoons oil
  • 3 scallions
  • 6 cups chicken stock

When bok choy is not in season, you can use other Chinese vegetables. My favorite substitutes are napa cabbage, gai lan, and yu choy.

Instead of silken tofu, you can use medium-firm, firm, or even extra-firm tofu. I love using silken tofu in soups, but there is nothing wrong with using other tofu varieties.

As for fish balls, you may also spot shrimp balls, squid balls, beef balls, or other meatball varieties in the frozen section of your Asian grocery store. Feel free to replace fish balls with another meatball variety.

(1) Boil chicken stock and add bok choy stalks, carrots, and tomatoes. (2) Fry garlic until golden brown. (3) Once bok choy stalks turn translucent, add fish balls and bok choy leaves. (4) Add tofu, scallions, garlic and garlic oil.

(1) Boil chicken stock and add bok choy stalks, carrots, and tomatoes. (2) Fry garlic until golden brown. (3) Once bok choy stalks turn translucent, add fish balls and bok choy leaves. (4) Add tofu, scallions, garlic and garlic oil.

How to cook bok choy and fish ball soup

1. Prep work

  • wash and drain bok choy and separate the stalks from the leaves
  • peel the carrots and cut them into thin slices
  • cut each tomato into 8 wedges
  • cut silken tofu into 1/2-inch cubes
  • mince garlic cloves
  • thinly slice scallions

2. Cooking guide

Boil chicken stock in a soup pot. Add carrots, tomatoes, and bok choy stalks into the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.

Fry garlic and oil in a frying pan until golden brown. Transfer both fried garlic and its oil to a bowl and set aside to cool.

Alternatively, combine garlic and oil in a microwave-proof bowl. Microwave for 2-3 minutes until the garlic turns golden brown.

Once bok choy stalks turn translucent, add fish balls and bok choy leaves into the soup pot. Return to a boil and cook for another 3-5 minutes.

Add tofu, scallions, fried garlic, and garlic oil to the soup pot. Remove from heat and serve the soup immediately.

Transfer bok choy and fish ball soup to soup bowls and serve immediately.

Transfer bok choy and fish ball soup to soup bowls and serve immediately.

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