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Fish stock recipe
This is a recipe for a simple chinese fish stock. I recommend buying a fresh whole fish rather than boneless fish fillets to make this fish stock.
Make sure the fishmonger cleans the fish properly for you. We don't want to have to end up cleaning the interior of the fish. I cleaned fish before during my Home Economics class in high school. It is not a pleasant sight.
The recipe directs you to fry the fish first. This is to help keep the fish intact. We don't want the fish to disintegrate in the soup stock. It would make straining the soup stock a lot harder later.
If you are afraid that frying in oil may make the soup stock oily. Skinny the stock.
Ingredients
1.2kg fresh fish
15ml cooking oil
100g ginger
3 stalks of spring onions
10g peppercorns
3 litres of water
Directions
- Rinse the fish thoroughly
- Heat the cooking oil and fry the fish till golden brown
- Add the ginger and spring onion and fry till golden brown
- Boil the water with the peppercorns
- Add the fish, ginger and spring onions
- Bring back to a boil for an hour
- Remove the ingredients and strain the soup stock
Check out these chinese stocks recipes:
Beef stock
Chicken stock
Fish stock
Pork stock
Vegetable stock
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