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Pickled Green And Tofu Bass Soup雪菜豆腐鲈鱼汤

Pickled green and tofu bass soup雪菜豆腐鲈鱼汤

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Pickled green and tofu bass soup雪菜豆腐鲈鱼汤

By: Eat Whole 2 Thrive via

Ingredients of Pickled green and tofu bass soup雪菜豆腐鲈鱼汤:

  • 2 baby Bass (6oz each)
  • 4 oz organic tofu
  • 1/2 homemade pickled Kale
  • 1 Tsp pickled chilli
  • 3 garlic cloves, minced
  • 1 inch fresh or pickled Ginger, sliced
  • Salt or fish sauce
  • 4 oz pennies, steamed
  • 1/2 onion, sliced

Method for "Pickled green and tofu bass soup雪菜豆腐鲈鱼汤":

  1. Pan sear bass on both sides until golden brown. Set aside.
  2. Sauté onion, garlic, pickled Ginger, chilli and Kale in oil until aromatic for about 2 minutes.
  3. Add 2 cups of homemade fish broth or children broth. Place fish back in. Add water until the liquid covers the fish and all veggies.
  4. Bring it to a boil then simmer for about 10 minutes.
  5. Add more water if the liquid evaporate too much. Add steamed pennies before adjust the final seasoning. Decorate with green onions before serving.

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