Name: Salted fish and vegetable soup
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4
Cuisine: En
Ingredients: 50g threadfin/kurau salted fish - soaked and rinsed before cutting into small pieces; 1 small bunch bok choy/Chinese cabbage - sliced into big pieces (or any other green veggies); 3 tofu pok or white tofu - sliced into 2 or 3 pieces; 2 potatoes - cut into medium size pieces; 4 shallots - sliced thinly; 5 garlic - crushed; 1 tsp anchovy’s granules (optional); Spring onions for garnishing; Pepper for taste; 4 tbsp oil

Ingredients

50g threadfin/kurau salted fish - soaked and rinsed before cutting into small pieces
1 small bunch bok choy/Chinese cabbage - sliced into big pieces (or any other green veggies)
3 tofu pok or white tofu - sliced into 2 or 3 pieces
2 potatoes - cut into medium size pieces
4 shallots - sliced thinly
5 garlic - crushed
1 tsp anchovy’s granules (optional)
Spring onions for garnishing
Pepper for taste
4 tbsp oil

Preparation

Preparation40 min

Cook time40 min

In the heated oil, fry shallots till crispy. Remove and keep aside.

Fry salted fish in the same oil. Remove and keep aside.

Add garlic and potatoes.

Stir and fry for a few minutes until both are lightly browned.

Pour 1/2 liter of water and add granules.

Stir and continue to simmer till potatoes are cooked.

Put in bok choy and tofu.

Simmer for another 1-2 mins.

Stir and remove from heat.

To serve, pour soup in a bowl.

Top with fried salted fish and garnish with fried shallots and spring onions.