Ingredients
for 2 pax
300g halibut collar - chopped into big chunks
1 packet rice sticks - cooked according to instructions
4 slices ginger - julienned
2 stalks green onion - white parts only, cut into 2cm length
1 tbsp condensed milk
1/2 tsp sesame oil
salt and pepper to taste
oil for deep frying
2 tbsp ikan bilis
2 slices ginger
1 clove garlic - smashed
1 sour plum
Seasonings for halibut fish
1 tsp rice wine
1 tsp ginger juice
1/2 tsp sesame oil
pinch of salt and pepper
Garnishing
dried seaweed - cut into small pieces
chopped green onion
fried shallot
1 tsp fried shallot oil
1 tbsp XO
Dipping Sauce
1 chilli padi
1 tbsp soy sauce
Method
- Marinate the halibut pieces with seasonings for 15 minutes or more. Set aside.
- Heat up oil in a small pot. Coat the fish with rice flour and fry till brown and crispy. Drain and set aside.
- Heat up 1 tbsp oil in a pot. Fry the ginger slices and green onion till ginger is lightly browned. Add ikan bilis stock and bring to a boil. Add cooked rice sticks and bring to a boil again.
- Add condensed milk, salt and pepper to taste. Ladle into serving bowls.
- Add fried fish pieces and some dried seaweed. Drizzle fried shallot oil and garnish with chopped green onions and fried shallots. Add 1 tbsp XO wine into the soup.
- Serve with some chilli dipping sauce.
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