Seafood Soup

Today's menu

Brunch - Ramensari With Seafood Soup

Dinner - Rice With Seafood Broth

Just finished cooking a pot of seafood broth using the remnants of salmon belly and bones, threw in pickled mustard greens, leeks, tomato ,ginger . Last add in the baby octopus and a generous splash of Chinese cooking wine. A savoury tasty seafood soup for brunch and dinner.

ingredients used for cooking 

the Seafood Soup

Recipe:

Ingredients

Salmon Belly & Salmon Bones or you can use any types of fish head.

6 pieces Baby Octopus

A small knob of ginger - julienned

Pickled Mustard Greens (hum Choy)

2 Tomatoes- cut into wedges

1stalk leeks - sliced

1000 ml water

1/4cup Chinese cooking wine

Salt to taste

1tbsp olive oil

Method:

Heat up oil in soup pot, sautee the ginger till fragrant, add in the fish bone, and salmon belly or if using fish head and fry till cooked, add in pickled mustard greens and stir fry for another 20 mins ,add in water and simmer over medium low heat for another 20 mins. Once the soup boils, add in leeks and tomato wedges and continue to simmer for another 10 mins. Add in the baby octopus and once the octopus are cooked, add in salt to taste. Give it a quick boil....off heat and add in the Chinese cooking wine. This seafood soup can be a stand alone soup served with rice or as a soup base for any noodles. When serving,  garnish soup with  Sawtooth Coriander or Spring onions and Chinese Coriander

Enjoy!