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Braised Fish Stock

  • Chicken Stock (prepared) 2500.0 g
  • White Peppercorn Powder 10.0 g


  • Garlic, chopped 20.0 g
  • Young Ginger, sliced 30.0 g
  • Cooking Oil 50.0 g

Seasoning & Protein

Ready to Serve

  • Evaporated Milk 200.0 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.