It s been a long time since my last post for I have been so busy with a new house construction and getting it ready for leasing. Only leaving the last task to do is fixing of an automatic gate. At last, for you won’t believe, it s a tedious experience especially looking for the right tradies myself which is very time consuming. If I could turn back the clock, folks, I won’t do it again. Leave it all to the professionals and don’t worry a thing!

I always felt enticed when people gather to speak about food and recipes as I would love to share my recipes and some cooking nightmares too.

Just like J was speaking about how she loves having chinese vermecilli and bak choy together with just a simple stock. Hmm… it sounds healthy, though simple and for her its satisfying already. I would like to share my version of a fish stock here. You can have a dish by adding a hot blanched vermecilli into this fish stock.

Well, I was at the fishmonger on Labour Day and spotted a very fresh whole Cod fish. The fish was scaled,  cleaned and sliced into chunks. My family enjoys my fish soup any day. You can add some preserved chinese vegetable into this dish. Happy Days!

Ingredient:

• 1 piece fish( sliced into 3 equal parts)
• handful of sleek(sliced)
• a slices of chilli(depending on the heat you want)
• 1 inch ginger, sliced
• 2 tablespoon dried anchovies(optional)
• 1 shallot, sliced
• 2 tomatoes quartered
• 1 litre chicken stock
• salt and pepper(seasoning for taste)
• shaoxing wine( or sherry)

Method

1. Drizzle some Shaoxing wine over the fish and season salt and pepper, dust with cornful, stand for 20 mins.
2. Heat a saucepan over fire with 2 tablespoon olive oil. Place the fish on heated oil and seal lightly on all sides od the fish. Remove and drain excess oil on  kitchen paper.
3. Meanwhile with the same sauce pan and leftover oil, saute anchovies, shallot, fresh sliced chillis and ginger until aromatic.
4. Throw in the leek and saute till soften, pour the mixture into a pot and add in the stock and tomatoes.
5. Bring to a boil, add fish and bring to a boil again. There you have it a fresh gingerly and biting fish soup. Voila!