Beancurd with Fish Soup


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  • big eye fish 2 pcs

  • beancurd 1 pc

  • sectioned spring onion pick

  • sliced ginger 3 slices

  • water 5 cups


  1. Tear off the skin of fish and remove disposable organs. Wash and drain.

  2. Rinse beancurd and cut into pieces.

  3. Put in into the heating wok with 1 tbsp. oil, fry until both sides turn light yellow. Add in water, ginger and beancurd. Turn to high heat and boil until thickens. Add in sectioned spring onion and season with pinch of salt. Serve.

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Big eye fish beancurd


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