Fried Fish Soup

Ingredients(for 1 bowl (with fish, tofu, and vegetables))

• 200g Fresh white fish fillet (e.g., batang or threadfin) (Yu Pian)
• 100g Firm tofu (Tau Kwa)
• 1 cup, chopped Napa cabbage (Bai Cai)
• 1 medium, wedged Tomato
• 4 slices Ginger (Old ginger for aroma)
• 1 Egg white (for marinating fish)
• 2 tbsp Cornstarch (for coating fish)
• 2 tbsp Neutral cooking oil (e.g. canola or sunflower)
• 700ml Low-sodium fish stock or water
• 1 cup Chye sim or baby spinach (local leafy greens)
• to taste Salt
• to taste White pepper
• 2 stalks, chopped Spring onion (for garnish) - optional

Instructions

1. 1

   Slice fish fillets into bite-sized pieces. Pat dry. Marinate with egg white, a pinch of salt, and white pepper for 5 minutes.

   5 minutes

   Marinating with egg white keeps the fish tender after frying.

2. 2

   Coat marinated fish pieces lightly with cornstarch. Heat 1 tbsp oil in a non-stick pan and shallow fry fish until golden. Drain on kitchen paper.

   7 minutes

   Avoid overcrowding the pan for crispier fish.

3. 3

   In a soup pot, heat 1 tbsp oil. Add ginger slices and sauté until fragrant. Pour in fish stock and bring to a boil.

   3 minutes

   Ginger removes any fishy odor and adds depth to the broth.

4. 4

   Add napa cabbage and tomato to the boiling broth. Simmer for 5 minutes until vegetables soften.

   5 minutes

   Don’t overcook the vegetables to retain nutrients and crunch.