Seafood Stock Recipe(Hoi Sin Tong) |
Ingredients: Makes 2.6 liters |
5.5 kg fish heads and bones, well washed in cold running water 4.4 liters cold water 1 kg onions, peeled and quartered 6 scallions, trimmed and cut into ½-inch pieces 200 g fresh ginger, lightly smashed 6 garlic cloves, peeled 110 g fresh coriander (cilantro) leaves ¾ cup fried scallions ¼ cup fried garlic 2 teaspoons fried Sichuan peppercorns |
Method: Place all ingredients in a large stockpot. Bring to a boil over high heat. Lower the heat and partially cover the pot, but keep at a boil at all times. Cook for 3 hours. Turn off the heat. Strain the stock and pour it into containers to store for later use. Cover and refrigerate for up to 2 to 3 days or freeze for about 3 months. |
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