Boiled Spicy and Sour Cheese Fish Soup
Serve Yellow Croaker fish in a rich broth sporting a golden yellow hue, the regal colour of Chinese emperors past. In stark contrast, the taste is a bold, modern interpretation of the traditional “sour and spicy soup” of regional Chinese cuisines.
Ingredients
Fish
-
Yellow Croaker Fish, gutted and descaled 1000 g
Tangy Cheese Pot Base
-
Water 3000 ml
-
Banji Chili 60 g
Garnish and Condiments
-
Kurobuta, sliced 400 g
-
Silken Tofu, cubed 400 g
-
Wawa Cabbage, washed 500 g
-
Enoki Mushroom 200 g
-
Beancurd Skin, deep fried 100 g
-
Green Peppercorn, deep fried 5 g
Preparation
-
Fish
- Steam the fish for 5mins.
-
Tangy Cheese Pot Base
- In a pot, boil water, add in Knorr Concentrated Chicken Stock, chili and bring to boil.
- Whisk in Knorr Instant Cheese Sauce Mix and mix well.
- Set aside.
-
Garnish and Condiments
- Prepare ingredients as mentioned above.
-
Before Serving
- Assemble all the condiment ingredients into desired ware.
- Pour in soup base and bring to boil.
- Ready to serve.
