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Fish With Cilantro And Preserved Egg Soup |
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| Ingredients |
· 500g grass carp, center cut
· 1.3oz cilantro / coriander leaves
· 2 preserved eggs
· Shredded ginger as needed
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| Seasoning |
·Shredded ginger as needed
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Method to COOK!
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| 1. |
Remove and discard bones and skin from fish and slice meat. |
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| 2. |
Cut cilantro into sections, slice eggs. |
| 3. |
Bring 5 cups of water to boil, then reduce heat to low, add shredded ginger and eggs, cook until flavour is released. |
| 4. |
Add fish and cilantro, then season with seasonings to taste, serve hot. |
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