Cabbage Fish Soup by Antonia Tan

Ingredients:
1 big fish head and bones
Long Cabbage
Carrot
Corn
Spring onion
Tofu
Slice fish
Egg

Method:

1. Pat dry the fish head. Season with salt.

2. Heat up wok with some oil. Pan fry the fish head with ginger. Add water to cover the fish head. Boil for 10 mins. 

3. Pour stock in a pot. Add carrot and corns to boil. Can also add some ikan bilis if cooking a big pot of stock. Use small fire to boil.

4. Drain the fish head. Re pan fry it again. Add water to cover it again and boil for 10 mins in wok. Transfer everything to the pot with 1st batch of soup. 

5. Add spring onions.

6. Let it simmer for an hour or til the soup turns to be in white. 

7. Marinate fish slices with light soya sauce, sesame oil and a bit of corn flour.

8. Scoop some stock to a small pot. Add cabbage to boil.

9. When cabbage is soft, add tofu, fish slices and a egg. Pour out to a bowl. Garnish with some fried shallots. 

Fish head and bones are pan fried twice to remove this fishy smell. I tried it with salmon and really no fishy smell.