Milky Fish Soup

Fish soup has been regarded as a nutritious food and is considered by the Chinese traditionally to be particularly good for lactating women as part of the postpartum confinement diet. On and off I would crave for this soup due to its strong taste. You may eat this with rice or noodle with some 'yong tau fu' (stuffed tofu)

The secret of resulting the milky soup base is to use boiling water to pour over the fried fish. After that, simmer the soup for another 1.5 hours to get a milky soup base. In order to remove the fishy smell, ginger and blue ginger are the best ingredient. Prior to fried, I will normally marinate the fish bone using some ginger juice to remove all the smell. On top of that, blood clot needs to be discarded prior cooking.

Ingredients
Fish soup 
300g fish bone
140g preserved vegetable
1 piece of tomato
3 inches of ginger, sliced
2 inches of blue ginger, sliced
1/2 tbsp pepper corns, crushed
3 liter of boiling water
3 tbsp oil
salt

1. Clean the fish bone with some salt and ginger juice to remove the fishy smell. Discarded any blood clot. and rinse off properly.

                           

2. Heat up oil in a pot. Fry the fish bone until brownish. You may fry together with ginger and crushed pepper corn to spice up the soup. Once the bones are done, pour in hot boiling water into the pot and simmer for 5 minutes before adding in the tomato, preserved vegetable and blue ginger. Then, reduce to low heat, cook approximately for 1.5-2 hours. 

3. Add in seasoning, stir well, remove from heat, and strain stock. You may add in your favorite vegetables or noodle in the fish soup.