Double Boiled Yam & Red Grouper Salted Egg Hot Pot

Name: Double Boiled Yam & Red Grouper Salted Egg Hot Pot
Yield: 10
Ingredients: 1000.0g Fish Bone, washed and deep fried; 4000.0ml Water; 50.0g Ginger, smashed; 50.0g Galangal, smashed; 50.0g Spring Onions; 50.0g Chicken Fats; 100.0ml Hua Tiao Wine; 20.0g Ikan Bilis; 100.0g Soya Beans; 7.0g White Peppercorn; 10.0g Red Dates; 200.0g Margarine; 320.0g Knorr Golden Salted Egg Powder 800g; 40.0g Knorr Chicken Seasoning Powder 1kg; 40.0g Sugar; 40.0g Margarine; 16.0g Curry Leaf; 8.0g Chilli Padi, sliced; 600.0g Pre-Mix Salted Egg Paste, as above; 400.0g Red Grouper; 30.0g Corn Flour; 5.0ml Sesame Oil; 25.0g Old Ginger, sliced; 2000.0ml Fish Stock, as above; 1000.0ml Water; 50.0g Pickled Mustard Green, sliced; 20.0g Pickled Sour Plum, seedless; 100.0g Long Cabbage, sliced; 100.0g Tomato, wedges; 600.0g Salted Egg Paste, as above

Double Boiled Yam & Red Grouper Salted Egg Hot Pot – - Recipe

A hot pot teeming with fresh grouper and deep fried yam makes family gatherings that bit more special. The salted egg soup accented with Hua Tiao wine, vegetables and spices overflows with heart-warming taste and aroma. Simply exquisite.

...

Fish Stock

Fish Bone, washed and deep fried 1000.0 g
Water 4000.0 ml
Ginger, smashed 50.0 g
Galangal, smashed 50.0 g
Spring Onions 50.0 g
Chicken Fats 50.0 g
Hua Tiao Wine 100.0 ml
Ikan Bilis 20.0 g
Soya Beans 100.0 g
White Peppercorn 7.0 g
Red Dates 10.0 g

Pre-Mix Salted Egg Paste

Margarine 200.0 g
Knorr Golden Salted Egg Powder 800g 320.0 g
Knorr Chicken Seasoning Powder 1kg 40.0 g
Sugar 40.0 g

Salted Egg Sauce

Margarine 40.0 g
Curry Leaf 16.0 g
Chilli Padi, sliced 8.0 g
Pre-Mix Salted Egg Paste, as above 600.0 g

Yam and Grouper Salted Egg Soup

Red Grouper 400.0 g
Corn Flour 30.0 g
Sesame Oil 5.0 ml
Old Ginger, sliced 25.0 g
Fish Stock, as above 2000.0 ml
Water 1000.0 ml
Pickled Mustard Green, sliced 50.0 g
Pickled Sour Plum, seedless 20.0 g
Long Cabbage, sliced 100.0 g
Tomato, wedges 100.0 g
Salted Egg Paste, as above 600.0 g
Fish Sauce 5.0 ml
Yam, deep fried 100.0 g
Evaporated Milk 100.0 ml

Garnish and Condiments

Spring Onions, curls 5.0 g
Silken Tofu, diced 100.0 g
Seaweed 20.0 g

Knorr Chicken Powder

Asian

Southeast Asian

Fish/Seafood

Soup

...

Preparation

Fish Stock
- In a pot, bring water to boil, add in all the ingredients and simmer with lid for 2hrs.
- Strain and set aside.
Pre-Mix Salted Egg Paste
- In a mixing bowl, mix well all the ingredients.
Salted Egg Sauce
- In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
- Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
- Set aside.
Yam and Grouper Salted Egg Soup
- Coat fish head with corn flour and deep fried to golden brown.
- In a pot, stir fry old ginger with sesame oil till fragrant.
- Add in fish stock, water, pickles vegetables, sour plum, cabbage, tomato and boil for 5mins.
- Fold in salted egg paste, fish head, fish sauce, yam and simmer for 3mins.
- Fold in evaporated milk.
Garnish and Condiments
- Prepare ingredients as mentioned above.
Before Serving
- Place soup and condiments into desired pot.
- Bring to boil.
- Ready to serve.

Knorr Chicken Powder

Asian

Southeast Asian

Fish/Seafood

Soup

This site automatically adds a cookie to your browser when you visit. See our Cookie notice for more information.

Logging in

Double Boiled Yam & Red Grouper Salted Egg Hot Pot

Ingredients