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Fish Slice Soup


Fish contains healthy fatty acids which are essential for strengthening brain function and memory. White pepper and Szechuan peppercorns can improve immunity and lower blood pressure.

Ingredients (serves 4-6)

300-500g Threadfin, sliced (but any white fish will do)

2 stalks of spring onion, cut into small stalks

a small handful of white pepper corns & Szechuan peppercorns (more if you like to have a greater ‘kick’)

1 tomato, diced

1 tofu, cubed

some garlic & ginger, smashed

some fish bones & fish head

Fish stock/water


1) heat some oil in sauce pot/wok

2) put in the pepper corns and stir fry until fragrant (about 20 sec)

3) put in the ginger, garlic, spring onions and fish carcass and stir fry

4) add fish stock/water until the pot is ¾ filled and boil

5) season with salt and white pepper

6) sift out the ingredients, leaving only the soup (optional)

7) bring the soup to a boil and then add the tomato, tofu (or any preferred vegetables and/or mushrooms) and fish slices

8) simmer the soup for another 15 minutes and serve

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