Fish has always been one of my favorite things to eat. Since I was very little, my mom has always told me that eating fish is especially good for the brain. I used to always ask my mom to cook me fish when I had an important exam to study for. And now, I try to recreate some of her recepies for my own delightment. This is a fish recipe that I found online from “Woks of Life” of which I shared with my mom. I modified the receipe a bit to my own liking. I hope you will enjoy this soup dish.
- 1-2 tilapia fillet (thinly sliced) (for marinating the fish, please visit Easy Fish Tofu Soup. I have also tried making the soup without marinating the fish which also turned out great, especially if you like the natural taste of tilapia)
- 1-2 sliced ginger
- 1/2 pack nameko mushrooms
- dried chili flakes
- 4 cups chicken stock ( I use organice chicken stock)
- Cut cabbage
- 1/2 block firm tofu (sliced to 1/2-inch thickness)
- 1/2 teaspoon sesame oil
- Salt, to taste
- Chopped scallion
- Marinate the fish for 30 minutes.
- Heat up the wok with cooking oil over medium heat, and add ginger and mushrooms, and saute them until fragant.
- Add the chicken stock, cabbage, sliced tofu, and sesame oil. Cover the ingredients with water if necessary. Bring to a boil and add salt to taste.
- Once the cabbage and tofu has softened, lay each piece of fish into the boiling soup.
- Cook until the fish is ready. Now add in the scallion and chili flakes. Simmer for a little bit longer and now it’s ready to be served.