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本帖最后由 Smiley 于 2016-9-23 15:37 编辑
Ingredients:
Fish fillets ( cut into bite size)
Rice noodles (soaked and drained)
Tomatoes (cut into wedges)
Bean sprouts (blanched and drained)
Shredded ginger
Fried shallots
Chopped Spring onions
Sesame oil
Fish sauce
White pepper
Cornflour
Salt
Soup base:
Ginger (sliced)
Spring onions (white parts only)
Anchovies
Chicken stock
Salt to taste
Methods:
Heat oil in pot, sauté the sliced ginger until fragrant, add the anchovies and Spring onions and fry for a few mins, add chicken stock. Bring to a boil and let it simmer for 1 hour, add water/stock gradually if the stock level is low.
Marinate the fish pieces with salt and pepper for 30 mins. Coat the marinated fish pieces with cornflour and fry until golden brown.
Sift the stock and discard the anchovies, ginger and Spring onions. Bring the stock to a boil, add tomato wedges and cook for about 45 seconds, now add rice noodles, bring to boil again, season with fish sauce and dashes of white pepper. Once boiled, turn off the heat.
Ladle the rice noodle soup into a serving bowl, place fried fish pieces, tomato wedges, bean sprouts on top, garnish with spring onions, shredded ginger and fried shallots. Sprinkle a little pepper and few drops of sesame oil before serving. Serve hot with fresh chilli and light soy.
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