Prep time: 20min
Cooking time: 40min
Servings: 4-5

Group A: Soup Base and Ingredients

1. Fish soup stock x 1 litre

• I use Kuhlbarra soup stock. It is very rich and flavourful and does not have MSG added.

• If you cannot find fish soup stock, you can also make your own (see below).

2. Water x 500ml

• If you like the fish stock taste stronger, omit the water and use another 500ml of fish soup stock.

3. Garlic x 2 heads, peeled and smashed

4. Ginger x 1 large knob, sliced

5. Chinese parsley roots x 5-6, cleaned properly so there's no soil on them

6. Chinese parsley x 3 plants, chopped roughly into large pieces

7. Tomato x 1, cut into eighths

8. Chinese cabbage x 700-800g, cut into medium-sized pieces for soup

9. Soft tofu x 1 packet, cut into cubes

10. Fish sauce x 2 tbsp

11. Maple syrup / sugar x 1 tbsp

12. Soy sauce x 1 tbsp

13. Shaoxing wine x 2 tbsp

14. Pepper x 1 tsp

Group B: Fish Slices

1. Barramundi x 800g, sliced

• I also love Kuhlbarra barramundi. This isn't a sponsored post guys, I really love it. It's super fresh and sweet!

2. Salt x 1⅛ tsp

3. Ground white pepper x ½ tsp

4. Garlic powder x 1 tsp

5. Turmeric x 1 tsp (optional)

   • • The pictures in this recipe do not have turmeric added, but I have recently liked to add it because it has health benefits and it gives the fried fish a nice golden colour.

6. Shaoxing wine x 1 tbsp

7. Maple syrup x ½ tbsp

8. Sesame oil x ½ tbsp

Group C: Coating for fried fish

1. Potato starch x 7 tbsp

2. Pink salt x ¼ tsp

3. Pepper x ¼ tsp

4. Garlic powder x ½ tsp

5. Canola oil to fry fish

1. Marinate the fish slices with the other ingredients in Group B for around 1-2 hours.

2. Cook rice (if you're serving fish soup with rice). This is my favourite pairing, actually.

3. Boil all the ingredients in Group A except the tofu. Boil until the veggies are about ¾ soft.

4. Add the tofu and fish slices that you don't want to deep fry into the soup. When the fish is cooked, turn off the heat so that you don't overcook it.

• It's up to you how many fish you want to deep fry and how many you want to add into the soup.

• I usually add about one-quarter because most of my family prefers the fried fish to the boiled fish.

• You can even just deep fry the whole lot if you want.

5. Mix the coating ingredients together (except the cooking oil) and lightly coat the fish slices in it, shaking off the excess.

6. Deep fry the fish slices in cooking oil. I use canola oil.

7. If your carbohydrate is some kind of noodles, cook the noodles in well-salted water and strain the noodles at this stage.

8. Serve the soup garnished with fried onions and Chinese parsley. The fried fish can be served on the side or put into the soup.

9. Serve cut chilli in soy sauce on the side for dipping.

INGREDIENTS

1. Fish bones x 800g-1kg

2. Red dates x 10

3. Ginger x 7cm section, cut into large pieces

4. Yellow onion x 3, cut into large pieces

5. Garlic x 2 heads, peeled and smashed

6. Carrot x 1, peeled and cut into large chunks

7. Ikan bilis x 1 handful

8. Leek x 1-2 stalks, cut into large pieces

INSTRUCTIONS

1. Put these ingredients in a large stock pot and fill with water until all ingredients are covered.

2. Boil for 5-6 hours. You can boil for less time, but the stock will be less rich and tasty.

3. Skim the oil off the top of the soup stock.

4. If there is any soup stock leftover, you can freeze it for use next time.