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Braised Fish Stock

  • Chicken Stock (prepared) 2500 g
  • White Peppercorn Powder 10 g

Aromatic

  • Garlic, chopped 20 g
  • Young Ginger, sliced 30 g
  • Cooking Oil 50 g

Seasoning & Protein

  • Sea Bass 700 g
  • Sesame Oil 5 g
  • Yam, peeled, cube cut, deep-fried 600 g
  • Spring Onion, cut 5 cm 200 g
  • Young Ginger, deep-fried, julienned 100 g
  • Leek, wedge cut 100 g
  • Garlic, deep-fried 100 g

Ready to Serve

  • Evaporated Milk 200 ml
  1. Braised Fish Stock

    • Cook chicken stock soup with white peppercorn powder. Set aside after boil.
  2. Aromatic

    • Sauté garlic, young ginger and cooking oil.
  3. Seasoning & Protein

    • Clean the sea bass, cut into pieces & deep-fry.
    • Combine the "Braised Fish Stock" and "Aromatic" ingredients together with all ingredients of “Seasoning & Protein” in a pot.
    • Cook the mixture on low heat for approximately 10 minutes until sea bass and yam are soft.
  4. Ready to Serve

    • Pour in evaporated milk and serve.
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