Fish Stew Recipe

• STEP 1.1 in a mixing bowl add 1.2 lb diced fillet of bass, add 1 tsp ginger juice, 1 tsp chinese cooking wine. Mix well and place in the fridge for 20 minutes.

• STEP 2.2 in a pot add 33 oz of water, 2 stalks of spring onions tied into a knot, 5 to 6 slices of ginger, and add the fish bones of the filleted bass.

• STEP 3.3 cover the pot and bring it to a boil. Turn the heat to low and let it stew for 20 minutes.

• STEP 4.4 drain the broth into a bowl and set it aside.

• STEP 5.5 put a wok on the heat and add 2 tbsp oil, 1 tbsp minced garlic and stir fry for 1 minute till fragrant.

• STEP 6.6 then add 2 oz baby bamboo shoot cut into thin strips, 2 oz ham cut into thin strips and 2 oz mushroom cut into thin strips. Stir for 2 minutes.

• STEP 7.7 add the fish broth and bring it to a boil.

• STEP 8.8 next add 2 whisked eggs into the wok and use a spatula to mix the egg evenly into the broth. Allow the borth to come back up to a boil.

• STEP 9.9 add 1 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp water mied till smooth)

• STEP 10.10 mix it well with the broth. It will help the broth to thicken.

• STEP 11.11 at this stage, add the marinated fish pieces and mix together.

• STEP 12.12 add 1 tsp black vinegar, 1 tsp white pepper powder, 1 tsp sugar mix together.

step 13

• STEP 1.13 turn off the heat 1 minute after adding the fish to avoid overcooking it. Check the salt and serve it warm.