皮蛋豆腐魚片湯 Sliced fish soup with century egg and toufu recipe

As seen on MasterChef Singapore Season 4 episode 1.

Some of you have asked me for the recipe of the dish I cooked on the show so here you go…

Ingredients

• Whole Fish (remove head and tail)

• 3 Century eggs • 2 coriander roots & leaf

• 3 pc pickled cucumber in soy sauce

• 1 pc silken tofu Seasoning

• 1 tbs cooking wine

• 2 tbs corn starch

• 1 liter stock (store bought)

• Sesame oil

• Salt to taste

Prep:

1. Fillet fish and cut the fillet into 1.5cm slices. Chop up the fish bone, keep aside for the stock

2. Marinate the fish slices and bone in cooking wine for 5 min. Add in 1 tbs corn starch and mix well.

3. Chop up the cilantro leaves for garnishing and keep the roots in whole for stock

4. Slice pickled cucumber/Slice silken tofu/Century tufu cut into 8 pcs

Prepare the soup:

1. In a stock pot, bring the stock to a boil and add in the fish bone. Simmer for 30 min.

2. Add in century egg, cilantro root, pickled cucumber, salt to taste and boil for 15 min

3. Mix 1 tbs corn starch with ¼ cup water. Add slowly into the simmering stock and keep stirring until the soup thickens.

4. Add in tofu and sliced fish, stir gently, and bring stock back to boil for 1 min. Turn off the heat.

5. To serve, garnish with cilantro, sesame oil and salt to taste.