红衫鱼必须要煎过，这样煮出来的鱼汤才会鲜甜。迟些啊豪师傅的店也会推出用这鱼汤煮的鱼滑粉，大家有来SS2就支持下啦！
Ipoh Ipoh Cafe
26, Jalan SS2/10, SS2, 47300 Petaling Jaya, Selangor.
Tel: 017-8736733
分量: 5-6人份
准备时间：15分钟
煮时：30分钟
材料A：
½ 公斤 红衫鱼
50克 姜（去皮切丝）
2粒 番茄（切6边）
1棵 油麦菜（切丝）
1条 日本豆腐 （切块）
2公升 水
10克 冰糖
2茶匙 盐
适量 油
材料B：
少许 胡椒粉
适量 葱花
做法：
1. 热锅，加入油，待热
2. 加入红衫鱼，煎至两面金黄色
3. 用锅铲把红衫鱼压碎
4. 加入水，盖上，大火煮滚，转文火煮5分钟
5. 起盖，鱼汤出锅，沥渣待用
6. 同样的锅，加入适量的油
7. 下姜丝，炒匀爆香
8. 加入番茄，炒软
9. 加入鱼汤，盖上煮滚
10. 加入油麦菜和日本豆腐
11. 加入盐和冰糖调味，盖上煮滚
12. 出锅，洒上葱花，趁热享用
Best to fry the fish first to make the broth savory, according to our #cook2share guest Chef Eric. This will be on his menu soon so you can either try it at home first or pay a visit to his cafe!
Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients A:
½ kg golden threadfin bream / hoong lei / ikan kerisi
50 g ginger (deskin & slice)
2 pc tomato (cut)
1 stalk romaine lettuce / yau mak
1 pc Japanese tofu (cut)
2 liter water
10 g rock sugar
2 tsp salt
adequate cooking oil
Ingredients B:
some white pepper
adequate spring onion
Steps:
1. Heat the wok, add cooking oil
2. Add golden threadfin bream, fry until golden brown (both sides)
3. Smash the fish into small pieces with a spatula
4. Add water, cover with lid, bring to boil with high heat, switch to medium heat & simmer for 5 minutes
5. Lift the lid, retrieve the fish broth, sieve & set aside
6. Add some cooking oil to the wok
7. Add ginger, saute
8. Add tomato, fry until softened
9. Add fish broth, cover with lid & bring to boil
10. Add lettuce & Japanese tofu, stir well
11. Season with salt & rock sugar, cover with the lid & bring to boil
12. Retrieve the fish soup, garnish with spring onion, serve while hot!
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