Oriental Fish Soup
|Boneless fish||100 Gram|
|Garlic||2 Clove (10 gm)|
|Sesame oil/Salad oil||2 Tablespoon|
|Stock/Water||9 Cup (144 tbs)|
|Spinach leaves||6 , shredded|
|Carrot||1 , grated|
|Soya sauce||2 Tablespoon|
|Vegetable oil||1 Cup (16 tbs)|
|Chili oil||1⁄2 Teaspoon|
|Wine vinegar||2 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Egg||1 , beaten|
|Water||1 Cup (16 tbs)|
Cut fish into 1" cubes.
Season with 1 tablespoon soya sauce, and 1 teaspoon salt.
Keep aside for 20 minutes.
Make a smooth batter by mixing flour, 1 teaspoon salt, baking powder and beaten egg in a bowl.
Add water and stir vigorously until smooth.
Heat oil and coat fish cubes with batter.
Fry until golden brown.
Heat 2 tablespoons sesame or salad oil in a separate pan.
Fry onion and garlic for 3 minutes.
Pour the stock and let it simmer for sometime.
Add wine, sugar, 1 tablespoon soya sauce and 1 teaspoon salt.
Add spinach leaves, carrot, and cook for 15 minutes.
Add the fish cubes to the soup, sprinkle chilli oil, remove from fire and serve hot.