Reply With QuoteCheers for the heads up Gav, I might do this with my whole fish, nothing ventured and all that, need to source a couple of ingredients, creamed corn makes everything better!
INGREDIENTS:
2kg Fish frames or fish portions.
2 teaspoons Sesame oil.
1 tablespoon of corn or rise flour.
5oogram of creamed corn (small tin)
500mils of liquid chicken stock. (pre packed stock works fine.)
2 Tablespoons of Soy sause. (Light Soy sauce works just as fine)
1 Teaspoon of Fish sauce.
Cracked Black Pepper.
Rock Salt (Add ony if needed, your prefferance here)
1 tablespoon of finely choped ginger.
1 long red chilli, Chop or cut into thin strips.
*Remember the longer the chilli the milder the flavour. Small==
500grams of finely choped Chives or Schallots (needed for Garnish and Flavour)
1 well beaten egg.
COOKING:
Place fish frames or portions into a large stock pot (big pot) Let frames slow boil for around 40 mins or at least till flesh falls away from the bone.
This is your fish stock. Strain fish stock through a kitchen strainer.
Throw out the contents of the strainer you only want too keep the liquid fish stock.(Or keep contents of strainer for Berley/next trip out.)
Place stock back onto the heat and add the 500mils of chicken stock, and stir.
Add finely choped ginger and stir.
Add 2 tablespoons of Sesame oil and stir.
Add your 500mils of Creamed Corn and stir.
Add Soy sauce and stir.
Add fresh cracked Black Pepper.
*Important* Taste test is your salt content right? If not add a little rock salt and stir.
Add your Red Chilli strips and stir.
Mix your 1 tablespoon of corn or rice flour with a half cup of water. Mix well to form a loose slurry.
Add your flour mix to the soup and stir through. By now the soup should start to thicken.
Turn down the heat.
Add slowly 1 well beaten egg to your soup and stir deeply and slowly.
By now you should see white strings of egg showing through your mix. That's ok in fact that's perfect.
Add a small amount of Chives or schallots and stir.
Serve into bowls and add a little more of the Chives or Schallots just to Garnish your soup.
That's it your done.
If you have left overs this will freeze safely. I've done this many a time and I'm still here.
Cheers
Gav.
Cheers for the heads up Gav, I might do this with my whole fish, nothing ventured and all that, need to source a couple of ingredients, creamed corn makes everything better!
Glad to help... If you want to tweek the flavour add 1 tablespoon of fish sauce. This should enhance the overall fish flavour. Don't worry about the smell of the fish sauce that'll vanish when you add it while your cooking.
cheers
Gav.
talk about sweet corn buy a tin and put 4 or 5 bits on a whiting hook they love them then you can have whiting fillets for a nice feed.
Hilly
Geez Hilly if you had've told me yesterday I could've tried that. Just before she started to blow I went out for a quicky. Never tried this but I'm dead set keen.
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