Ingredient and Portion
Blackbean Soybean Tofu Fish Stew with Yam and Fish Sauce
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1 pkt Unicurd Black Soybean Tofu
1 pkt Unicurd Black Soybean Tau Kwa
Soup base:
3 tbsp Sliced shallot
2 tsp Olive oil
2 sprig Spring onion stalk
3 tbsp Fish sauce
Pinch Salt, sugar and white pepper
1 cup Yam (peeled, cut to bite size and lightly
fried till golden brown)
2 cups Light seafood broth
35gm Dried Teochew fish skillet
1/4 cup Chinese shaoxing (optional)
1 pkt Unicurd Black Soybean Tau Kwa
Soup base:
3 tbsp Sliced shallot
2 tsp Olive oil
2 sprig Spring onion stalk
3 tbsp Fish sauce
Pinch Salt, sugar and white pepper
1 cup Yam (peeled, cut to bite size and lightly
fried till golden brown)
2 cups Light seafood broth
35gm Dried Teochew fish skillet
1/4 cup Chinese shaoxing (optional)
Seasoning
55g Assorted green vegetable leaf
100g Assorted fish fillet and seafood
100g Assorted fish fillet and seafood
Method
1. Heat up a pot with oil, fry shallots and spring onion till fragrant.
2. Deglaze with fish sauce, add in the rest of the soup base ingredients and bring to a boil. Simmer for another 5‐7mins.
3. Pour the soup base into a steamboat pot and add in the Unicurd tofu and garnishes as shown.
2. Deglaze with fish sauce, add in the rest of the soup base ingredients and bring to a boil. Simmer for another 5‐7mins.
3. Pour the soup base into a steamboat pot and add in the Unicurd tofu and garnishes as shown.
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