Let me tell you something about myself. I am obsessed with recipe books, but thank God my craving for recipe books is periodical rather than continuous. There was a particular period of time, I was into French pastries and dessert plating, which resulted an invoice of more than RM400 for 6 books at one shot. Recently I have been very much interested in Taiwanese publications. This had caused the importing of 8 cookbooks in one shipment.
Today's recipe was adapted from one of the recipe books I bought during my Hong Kong trip. This book is called '快捷滚烫COOK得起', bought during my obsession with soup recipes. 滚烫 (quick boiling) is a quick way of preparing soup compared to 煲汤 (slow boiling), which the whole boiling process can easily take up to 3 hours. A bowl of quick boiled soup doesn't mean its nutritional value is compromised. In fact, a short boiling process is good especially for food like vegetables to ensure not too much vitamins and nutrients are lost during the boiling process.
Daylily & Black Fungus Fish Soup (金针木耳滚鱼汤）
Adapted from '快捷滚烫COOK得起'
20g dried daylilies (or golden needles金针), soaked till soft
20g black fungus (木耳), soaked till soft and shredded
2 tomatoes, cut into large wedges
1 medium size fish, cleaned
3 slices ginger
Oil for frying
Dash of ground black pepper
Salt to taste
1. Prepare all ingredients as directed.
2. Heat oil in a pan. Add in ginger slices and fry both sides of fish at medium heat till cooked. Drain as much oil as possible.
3. In a pot, start boiling water. Add in fried fish, dried daylilies, black fungus and tomatoes and bring water to a boil. Reduce water and boil for another 15 minutes.
4. Taste with salt and pepper.