Serves 3

Ingredients:

• Grouper Fish, 500 grams
• Cooking Oil, 2 tablespoons
• Dried Sole Fish, 50 grams
• Water, 1.5 litres 
• Ginger, 50 grams (Cut into slices)
• White Peppercorn, ½ tablespoon
• Tomatoes, 300 grams (Chopped into 2-3cm)
• Chinese Cabbage,300 grams (Chopped into 2-3cm)
• Fish Sauce, 1 teaspoon
• Shao Xing Wine, 1 tablespoon
• Spring Onions, for garnish (thinly chopped)

Preparations:

• Clean the grouper fish and fillet it into ½ inch thick slices. Store the fish slices in the fridge and set the fish bones aside for later use. 

Instructions:

1. Using a non-stick frying pan, heat oil (1 tablespoon) and pan fry dried sole fish till cripsy and set aside.
2. With the same frying pan, add another tablespoon of oil till it is heated and pan fry the fish bones till cripsy and set aside. 
3. In a 3.0L Thermos® Shuttle Chef® inner pot, add pan-fried fish sole fish, crispy fish bones and water. Bring contents to a boil and simmer for 10 minutes. 
4. When simmering, add ginger slices and white peppercorn.
5. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef outer pot. Let it sit aside to continue cooking for at least 3 hours. 
6. After 3 hours, strain the fish stock and add tomatoes, Chinese cabbage, salt, fish sauce and Shao Xing wine.
7. Bring contents to a boil.
8. When boiling, add in fish slices, bring to another boil and to simmer till fish slices are cooked. 
9. Before serving, garnish with thinly chopped spring onions.

Tips:

• When pan frying the fish bones, ensure that most of the fish bones’ moisture are fried off, so as to give a creamy flavour to the soup. 

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.