Double Fish Cheesy Milk Soup

Ingredients

Ingredient for soup:
A pack of fish bones(With little meat)from ntuc-about 200grm
3 clove garlic smashed
4 pieces of ginger
2 table spoon of chinese wine
100 ml of evaporated milk
11/1-2 tablespn of parmesan grated cheese(depend how cheesy u like)
A handful of soy beans
A handful of ikan bilis
Salt n pepper to taste

A pack of sutchi fillet/fresh boneless fish
(Marinated with chinese wine,pepper,salt)
i used some of e frozen fillet to shallow fried ,some to panfried with herbs(As i didn use fresh fish)
rice flour for coating and shallow fried

half pkt of tofu cubed
2 tomatoes sliced into 4 parts
optional in my soup(jap fishcake,enoki,dried seaweed shanghai greens)

Prep and Cooking Instructions

Panfried fish for white ones
Coat fish with rice flour and shallow fried ,for fried ones…set aside for use
Heat pot with oil,fry garlic and ginger till fragrance
Add in fish bones to fry till browned
Add water to desire amount
Add in soy beans,ikan bilis stock bags,tomatoes
Boil in medium high for 15 min,then low medium for at least 11/2 hour
Add in tofu and rest of ingredients
Add in evaporated milk and cheese,stir well cheese lumps
If u are using fresh fish slice can add in now
Taste and add salt and pepper to ur desire
Serve hot with fried fish added

Submitted by Angelin Goh, a Munch Ministry member.