Anyway when I am in the mood for soupy dishes, one of my favourites is Yee Pin Mai Fun or Fish Fillets with Thick Rice Noodles in a Creamy Broth. There are alternative versions with clear broth, boiled or deepfried fish fillets, Teochew or Cantonese Style. I was task to create an upgraded version for a VIP guest this afternoon in line with the my presentation for food trends in SG. As such, the idea below was inspired by the classic dish from above. Simply was to present the dish with more elegance and gourmet appeal.
Poached Threadfin (Ikan Kurau) Fillet in Superior Seafood Broth with XO Sauce
4portions
Ingredients:
Stock:
100g Dried Shrimps
100g Dried Scallops
4 pcs Dried Cuttlefish
1 pc Konbu(Kelp)
1kg Fish Bones (Ikan Kurau)
40g Dried Shitake Mushrooms
500g Pig Skin
150g Old Ginger
60g Garlic Cloves
80g Spring Onion Stalks
3.5 liters Water
Assembly:
4pcs Threadfin Fillets (Ikan Kurau)
200g Bean Sprouts (Trimmed)
200g Pea Shoots/Dou Miao (Trimmed)
2 whole Tomatoes, seeded and diced
800ml Superior Seafood Broth
150ml Evaporated Milk
2tbsps Fish Sauce
½ tsp Sugar
4tbsps Shaoxing Wine
4tsp XO Sauce
Garnish:
Chopped Spring Onions
Preparation Method:
Combine all stock ingredients and bring to boil. Reduce to slow simmer and cook for 2 hours. Skim off all scum and fat occasionally.
Drain stock, discard solids and reserve liquid till ready to use. Store in refrigerator for up to a week or keep in a freezer for up to 3months.
Bring a large pot of water to boil and blanch the two vegetables. Divide into 4 portions. Poach fish fillet in simmering water for about 3-4 minutes. Drain and place on top of vegetables.
Bring broth to the boil and adjust seasoning with salt and sugar. Add evaporated milk and Shaoxing Wine. Ladle broth over fish, top with XO sauce and spring onions. Throw the diced tomatoes around and serve immediately.
Chef Tip:
Fish can be substituted with Garoupa, Seabass or Snapper.
Enjoy!
Coolchef
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