XO Milk Fish Soup

I must admit that I hate the idea of ‘sick people food’. I hated eating porridge only when I was ill. The visual and sensory correlation to ‘being sick’ threw me off and in turn, put me off making porridge a part of my daily meal plans – this no  longer serves to be true and I’m really glad that I grew out of compartmentalizing meals.

What I really wanted to get to, was that, as much as we are all kind of stuck at home in this dreary rainy weather, trying not to get sick with all the CONVID 19 cases, the inevitable can happen to anyone and we must all just brace ourselves! My dear son has fallen ill, hopefully he’s not too bad and that his cough and fever isn’t anything crazy, but I’m really hoping that you guys are doing much better then us and are loading up on essentials vitamins! Anyhow, that got me scratching my head at times like these – trying to think of whether to make him ‘non sick people – sick people food?’ (does that make sense?! – or does that just make it comfort food?)

So I boiled anchovy stock, fish bones with pork tendon for about 2 hours over low-medium heat then drowned the broth with evaporated milk and a shot or two of cognac ( just for me and hubby) and ta-da – creamy milky xo fish soup. This broth is pretty darn solid – hints of ginger and sweetish sourishness of tomatoes, bite sized yam bits to give that added texture – truly truly satisfying!
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Preparation Time: 1 – 2 1/2hrs 


XO Milky Fish Soup [athomewithsimonexkidfriendly]

Serves 4

Ingredients

  • 400g Snakehead Fillet, washed thoroughly, sliced 
  • 1 tbspn Hsiao Xing Wine
  • 1 tbspn  Sesame Oil
  • 1/2 tbspn Light  Soy Sauce
  • 1 medium sized Threadfin Fish, wash thoroughly, head removed, debone and fillet body. Leave bones and head aside for stock
  • 4 Pork Tendon Pieces, washed thoroughly 
  • 1 cup of Anchovies, rinsed thoroughly
  • 4 medium sized Chinese Taro, deskin, diced into cubes
  • 2 medium sized Tomatoes, cut intro wedges
  • 1 1/2 medium palm size Ginger – 1 cut into thin slices,  1/2 grated finely
  • 1/2 soft Tofu packet, cut into cubes
  • 1/2 cup Shimeiji Mushrooms
  • 1 packet of Shanghai Green Vegetables / Bok Choy, washed thoroughly, remove from base
  • 1 tbspn Sesame Oil
  • 1 tbspn Light Soy Sauce
  • 1 tbspn Hsiao Xing Wine
  • 1 tbspn Brown Sugar
  • 1 tspn Salt
  • 1 1/2 shots of Cognac XO 
  • 5 cups Water
  • 6 tbspn Evaporated Milk
  • 4 Mee Sua Noodle bundles
  • Fried Onions for 50g, 10g for garnish
  • Fried Anchovies, 10g for garnish
  • Spring Onions for garnish 
  • Parsley for garnish 

Directions

  • In a preparation bowl, marinate Snakehead fillets with Hsiao Xing Wine, Sesame Oil and Light Sauce, refrigerate.
  • In a medium sized pot, with 5 cups water, bring anchovies, tendon to a boil.
  • Next, oil a wok, fry bones and head of Threadfin, then add into boiled broth.
  • Fry diced yam till lightly brown and set aside.
  • Lightly pan fry Snakehead fillets ( you can choose to coat them with cornstarch and rice flour or keep them plain)
  • Gradually add in all ginger, sesame oil, wine, salt, sugar, 50g fried onions, threadfin fillets into broth and let it simmer well, I recommend 45 mins on low medium heat.
  • Next add cognac shots, evaporated milk and leave to simmer for another 10 mins, stirring occasionally.
  • Finally before serving add mee sua to cook then remove and transfer into serving bowls.
  • Next, add tomatoes, shimeji mushroom, fried yam, tofu, vegetables, Snakehead fillets into broth and let it simmer for another 5 – 10 minutes.
  • Remove and plate up into bowls, strain broth over plated bowls.
  • Plate up with spring onions, parsely, fried anchovies and fried onions. Enjoy!

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