Ingredients ( Serve 4 – 6 )
- 5 Golden Threadfin Bream or Other Sea Fish
- 3 Thinly Sliced Ginger
- Pinch of Sea Salt
- Ground White Pepper
- 2500 ml Water
- 1 Medium Size Pumpkin
Preparation
1. Run your knife across the fish to remove scales. Do the gutting process, check and remove the intestine if present. Using your finger, remove everything from its now open cavity. If this step is done correctly, you should now be able to observe the spine without anything in the way. Study the spine. If there is a black or blue coat covering the inside of the spine, scrape it off with your finger. Rinse well in water water until the water seems clear. Rub the fishes with salt, ground white pepper and thinly sliced ginger, set aside for 1 hour. Rise and dry with a kitchen towel before cooking.
2. Peel pumpkin, remove seeds. Cut to big chunks. Pour 2500 ml water to a large pot and bring to a boil.
3. Heat the wok with 2 tbsp oil. Use ginger to brush oil all over the wok. Rubbing wok surface with ginger can raise heat and remove the smell of fish. When smoke raise, add fishes, and cook 3 to 4 minutes on each side or until fish turn golden.
4.Put the wok fried fishes into the boiling water. Add pumpkin and simmer the soup at low heat for at least 1 hour. Add pinch of salt 5 minutes before finishing cooking. Take out pumpkin and fish before serve
Tips
- on’t stir the soup when simmering so that the fish bones will not come out
