Black Fish Rice Noodle Soup
To get rid of any fishy odor and bring out a richer aroma, the black fish needs to be pan-seared first to crisp up its skin.
Story
Searing the black fish's skin first ensures there is no unpleasant fishy smell, and makes the dish taste more fragrant overall.
Ingredients
black fish
1 tail
rice noodles
1 pack
rice wine
a pinch
shredded ginger
to taste
salt and pepper powder
to taste
Instructions
1
Step 1
Cut the snakehead fish into chunks, then pan-fry briefly. Place shredded ginger along the edge of the pan and fry until fragrant.
2
Step 2
Soak the rice noodles until soft, then set aside.
3
Step 3
Bring water to a rolling boil, add all ingredients and cook until done, then add seasonings and serve.
