Monday, June 25, 2012

Soup & Fish


  • 1 500-600gm whole fish
  • 1 tbsp chinese wine
  • 1 tsp sesame oil
  • 1 tbsp black fermented beans, rinsed and roughly chopped
  • 1/2 tbsp chopped garlic
  • 1/2 tbsp chopped ginger
  • 1 red chilli, chopped
  • 1 stalk spring onion, chopped

  1. Marinated fish with chinese wine for 10mins.
  2. Combine the rest of the ingredients, except spring onion, spread evenly on fish.
  3. Steam fish over preheated steamer, on high fire, for 8-10mins. Garnish with spring onion and serve immediately.


  • 250gm spare ribs
  • 2 chicken leg, skin removed
  • 650gm winter melon, seeds removed and cut into chunks
  • 50gm dried scallops, rinsed and softened
  • 1 tbsp wolfberries, soaked
  • 2L water
  • salt to taste

  1. Bring a pot of water to boil, add spare ribs and chicken leg, cook for 1 min. Drain away water.
  2. Place meat, winter melon, scallops into slow cooker pot, add water and bring to boil. Transfer pot into slow cooker and cook on high for 3 hours.
  3. Add wolf berries and salt and cook for another 10mins. Ready to serve.

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