Slice Fish - you mean sliced fish cake?
If yes, then all you need is:
* flat rice noodle
* chicken broth
* fish cake (get them from your local Asian supermarket)
* green onion and parsley (don't have to if you don't like them)
1. Cook rice noodle in boiling water until noodles are tender (do not over-cook as they will become mushy)
2. Bring chicken broth to a boil, add sliced fish cake
3. Add cooked sliced fish cake and broth to noodles and serve with green onion and/or parsley.
You can add in your own veggies if you want, ie. bak choy, gai-lan, etc.How do i make chinese Slice Fish Noodle Soup? Where can i get the recipe?
I come across a terrific webiste about chinese food recipes, you can check it out yourself. All the recipes involve many detailed cooking pics.www.chinese-food-recipes.net
XO Sliced Fish Noodle Soup
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Ingredients
* sliced fish
* 意面 (fried noodle), enough for 1
* dried cuttle fish
* 1/3 cup evaporated milk
* vege, any green vege
* 1 cup of water
* few slices ginger
* oil, for greasing
* 1 tbsp of XO wine (to be added last)
* salt (Seasoning A)
* sugar (Seasoning A)
* sesame oil (Seasoning A)
* 1 tsp light soy sauce (Seasoning B)
* 1/2 tsp of white pepper (Seasoning B)
* 1/2 tsp of sugar (Seasoning B)
* 1 tsp salt (Seasoning B)
* 1 tbsp Shaoxing Jiu 邵兴酒, chinese cooking wine (Seasoning B)
Tags
* east
* fish
* ginger
* milk
* pepper
* quick
* rice
* seafood
* sesame
* sweet
* wine
I tried this at one of the hawker centre somewhere D2 place. It cost me $6. Really love the soup, it taste differently between rice noodle 粗米粉 and 意面 as the latter been fried before. With additional 1 tbsp of XO, the soup turns out great. Sweet and tasty.
1.
Marinate sliced fish with seasoning B for at least 30 minutes (I marinated them for one whole night to get the full flavour)
2.
Heat oil in wok. Fry ginger and fish until 50% cooked.
3.
Pour in water and bring to boil.
4.
Add in noodle, evaporated milk, cuttle fish and seasoning A. Cook for 3 minutes or until the noodle is getting soft.
5.
Add in vege and cook for 30 seconds.
6.
Remove from heat.
7.
Add in 1 tbsp of XO wine and stir well before serving. (this is optional)
note: the evaporated milk is used to get rid of the fishy smell, and make it tastier.
http://www.nibbledish.com/people/wenwenz…
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Thai Fish-and-Noodle Soup
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Thai Fish-and-Noodle Soup from Cooking Light
Randy Mayor; Jan Gautro
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The Selims make this family favorite with salmon, but halibut also works well.
Yield
4 servings (serving size: 2 cups soup and 3 ounces fish)
Ingredients
* 1/4 pound uncooked pad thai noodles (wide rice stick noodles)
* 4 cups water
* 3 tablespoons fresh lime juice
* 2 tablespoons finely chopped seeded jalapeño pepper
* 2 tablespoons thinly sliced peeled lemon grass
* 2 tablespoons fish sauce
* 1 tablespoon minced peeled fresh ginger
* 1/2 teaspoon salt
* 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
* 2 cups julienne-cut red bell pepper
* 1 cup (1-inch) sliced asparagus
* 1 cup thinly sliced carrot
* 4 (4-ounce) skinned halibut fillets or other firm white fish fillets
* 1/8 teaspoon salt
* Dash of black pepper
* 10 cup coarsely chopped spinach (about 8 ounces)
* 1 1/2 cups thinly sliced green onions
* 1/4 cup chopped fresh cilantro
Preparation
Preheat broiler.
Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.
Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.
Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.
Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.
http://find.myrecipes.com/recipes/recipe…
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