FUZZY MELON FISH SOUP WITH BEAN VERMICELLI
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
FUZZY MELON FISH SOUP WITH BEAN VERMICELLI
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse fish steaks; Pat-dry them with kitchen paper; Remove any bones with a pair of tweezers, and discard any skin; Cut into pieces; Put them in a mixing bowl; Marinate with seasoning (1) for 30 minutes.
  2. Rinse fuzzy melons; Slice off the stems; Peel them with a Y-shaped peeler; Cut the melons in halves with a cook’s knife; Cut them into sticks (recommend to handle fuzzy melons with gloves)
  3. Fill a wok with water; Bring to the boil over a high heat; Turn off heat; Place bean vermicelli in a large bowl; Pour the boiling water into the bowl to submerge the bean vermicelli; Cover the bowl with a plate; Leave it for at least 20 minutes; Place a colander in a sink; Pour it into the colander to drain the water out of the bean vermicelli.
  4. Rinse, drain, peel and slice ginger.
  5. Fill a pot with 2.5L water; Bring to the boil over a high heat; Turn off the heat.
  6. Add 2 tbsp oil to a anodized aluminum saucepan and swirl the pan; Add the ginger; Stir it over a high heat till fragrant; Turn to a low heat; Arrange the fish steaks into the pan; Turn to a high heat; Pan-fry the fish steaks over a high heat till both sides are lightly brown; Pour the boiling water from the step 5 into the pan; Turn to a low heat; Cook over a low heat for 20 minutes; Add the fuzzy melon; Cook over a low heat for 10 minutes; Stir seasoning (2) into the soup; Add the bean vermicelli; Bring to the boil over a high heat again; Turn off the heat; Arrange the soup into serving bowls.
Share this Recipe / 分享此食谱