Another alternative to a steamboat soup base, this version is less creamy, but it still tastes deliciously robust and it’ll get even better as steamboat night goes on. The fish stew uses both Unicurd’s Black Soybean Tofu and Black Soybean Tau Kwa. This recipe was created by Chef John See of The Food Dot.
Serves: 2, Cooking time: 20 minutes
- 1 pkt Unicurd Black Soybean Tofu
- 1 pkt Unicurd Black Soybean Tau Kwa
- 3 tbsp Sliced shallots
- 2 tbsp Olive oil
- 2 sprig Spring onion stalk
- 3 tbsp Fish sauce
- Pinch of salt, white pepper and sugar
- 1 cup Yam (peeled, cut to bite-size and lightly fried till golden brown)
- 2 cups Light seafood broth
- 35g Dried Teochew fish skillet
- 1/4 cup Chinese Shaoxing wine
- 55g Assorted green vegetable leaves
- 100g Assorted fish fillet and seafood
- Heat up a pot with oil, fry shallots and spring onion till fragrant.
- Deglaze with fish sauce, add in the rest of the soup base ingredients and bring it to a boil. Simmer for another 5 – 7 minutes.
- Pour the soup base into a steamboat pot and add in the Unicurd Black Soybean Tofu, Black Soybean Tau Kwa and garnishes.