Consommé with Blanched Fish Slices

By H.K. and Pauline Loh, Food Writer, Singapore

Serves 4-6

1 whole fish with firm flesh such as carp, threadfin or snakehead
1 head lettuce
1 ½ quart water
1 slice ginger, julienned
salt
sesame oil

1. Fillet the fish. Use a kitchen towel to absorb excess moisture. Pan-fry the fish bones with ginger until fragrant, then add enough water to make a clear fish soup. Slice the filleted fish into the thinnest slices you can manage.

2.Wash the lettuce and choose only the tender young leaves.  Line a deep container with the lettuce leaves and layer the fish slices on top. Pour the boiling fish stock on top and cover immediately. Leave for 3 minutes, season with salt to taste, add a little sesame oil and scatter the ginger julienne on top.

Recipe adapted from Dad & Company, SNP Editions