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Name: TEOCHEW Assorted seafood soup with bitter gourd and ginger
Prep time: 30 min
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: not set
Ingredients: cooking oil for deep frying; 20 gram dried flat fish tee poh, peeled and sliced; 200 gram bitter gourd thinly sliced; 20 gram ginger peeled and sliced; 3-4 tablespoon fish sauce; 160 gram peeled prawns; 200 gram garoupa fillet thickly sliced; 120 gram squid clean and slice; 1 large tomato cut into wedges; 200 gram silken bean curd cut into cubes; 50 gram dried seaweed; STOCK; 500 gram pork bones; 80 gram dried shrimps; 20 grams ginger peeled and sliced; 10 gram white peppercorn; 3 litres water

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INGREDIENTS

cooking oil ; for deep frying
20 gram dried flat fish ; tee poh, peeled and sliced
200 gram bitter gourd ; thinly sliced
20 gram ginger ; peeled and sliced
3-4 tablespoon fish sauce
160 gram peeled prawns
200 gram garoupa fillet ; thickly sliced
120 gram squid ; clean and slice
1 large tomato ; cut into wedges
200 gram silken bean curd ; cut into cubes
50 gram dried seaweed
STOCK
500 gram pork bones
80 gram dried shrimps
20 grams ginger ; peeled and sliced
10 gram white peppercorn
3 litres water

Servings

INSTRUCTIONS

1. Heat oil over medium heat and deep-fry dried flat fish until golden brown and crisp. Drain well and set aside.

2. Prepare stock. Boil a large pot of water and blanch pork bones for 15 minutes. Drain and place in a stockpot with dried prawns, ginger, peppercorns and water. Bring to boil, then lower heat and simmer for 2 hours. Strain stock into a large pot and discard solids.

3. Return stock to boil and add bitter gourd, ginger and deep-fried flat fish. Season with fish sauce.

4. Add prawns, fish fillet and squid, followed by tomato, bean curd and dried seaweed.

5. Transfer to a serving bowl and serve hot.

Note: To clean squid, pull the head from the body. Discard the central spine bone. Cut away the innards along with the eyes. Remove the beak and retain the tentacles. Rinse and pat dry with paper towels. Slice as desired.

NOTES

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TEOCHEW Assorted seafood soup with bitter gourd and ginger

cooking oil for deep frying
20 gram dried flat fish tee poh, peeled and sliced
200 gram bitter gourd thinly sliced
20 gram ginger peeled and sliced
3-4 tablespoon fish sauce
160 gram peeled prawns
200 gram garoupa fillet thickly sliced
120 gram squid clean and slice
1 large tomato cut into wedges
200 gram silken bean curd cut into cubes
50 gram dried seaweed
 STOCK
500 gram pork bones
80 gram dried shrimps
20 grams ginger peeled and sliced
10 gram white peppercorn
3 litres water

1. Heat oil over medium heat and deep-fry dried flat fish until golden brown and crisp. Drain well and set aside.

2. Prepare stock. Boil a large pot of water and blanch pork bones for 15 minutes. Drain and place in a stockpot with dried prawns, ginger,  peppercorns and water. Bring to boil, then lower heat and simmer for 2 hours. Strain stock into a large pot and discard solids.

3. Return stock to boil and add bitter gourd, ginger and deep-fried flat fish. Season with fish sauce.

4. Add prawns, fish fillet and squid, followed by tomato, bean curd and dried seaweed.

5. Transfer to a serving bowl and serve hot.

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Nutrition

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Serving Size: 1 Serving (921g)
Recipe Makes: 4 Servings

Calories: 271
Calories from Fat: 65 (24%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.5g
Cholesterol 114.7mg		35 %
Sodium 735.7mg		25 %
Potassium 931.9mg		25 %
Total Carbohydrate 28.6g		8 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 26.8g
Protein 22.5g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 271

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