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There is nothing more health-giving and tantalising than lightly poached fish. Because the fish fillets are sliced into thin pieces, the cooking time is minimal. In Chinese cooking, fish is always ‘barely’ cooked so as to retain the ‘essence’ of the fish – its succulence, sweetness and delicacy. The addition of bean sprouts, coriander and mushrooms creates a texture-filled eating experience. Fish that work well in this soup include bar cod, blue eye, flathead, snapper, perch, bream, ling, cod, turbot, halibut and sea bass.
What I did was buy some Japanese bonito dashi sachets. Just be sure you buy the ones WITHOUT MSG.
It is just as the recipe says, simple. And oh so tasty, my partner said for him he needed some noodles added. But I think it is great just as it is. I'ts in my fovorite cook book.
yeah...I am looking for her fish stock recipe for quite some time but couldnt find it. Even though I google for it, not the same recipe that she has made. Kylie, would you mind provide us your fish stock recipe? Thank you so much.
where do i get or how do I make "chinese fish stock"???
Simple is correct, very nice soup and very easy to make. I have had this a few times now always changing it a little, like the type of fish or adding chili.
Saw it on Lifestyle Show sensational...trying tonight. Thank you
yum i cant wait to try it