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Homemade Fish Stock

Ingredients:

  • Coconut Oil, 1.5 tablespoons
  • Ginger, 45 grams (thinly sliced)
  • Sea Bass, 1 (head and bones only)
  • Organic Soy Beans, 1 cup (soaked overnight)
  • Hot boiling water

Instructions:

  1. Heat Thermos® Shuttle Chef® inner pot with coconut oil over medium heat.
  2. Arrange ginger slices into the pot and brown on both sides. Use a pair of chopsticks to move the slices around, rubbing ginger juice on the entire surface of pot. 
    Fish Stock 1

  3. Place in sea bass fish head and fish bones and brown them on both sides.
    Fish Stock 3

  4. Pour in hot boiling water and bring contents to a rapid boil.
    Fish Stock 4 Fish Stock 5

  5. Drain organic soy beans, rinse well under running water and add into the pot. 
    Fish Stock 6

  6. Boil the contents for 10 minutes, close lid and transfer into the Thermos® Shuttle Chef® outer pot. Set it aside for 4 hours. 


Notes & tips:

  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® such as RPE-3000 and TCRA-3000.
  • Fish stock can be used to cook porridge, seafood soup, etc. 
  • Fish stock can be kept in the refrigerator for up to 3 days.
  • Fish stock can be kept in the freeze for up to 3 months. 

 

Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.

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Ingredients(serves 4)

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