Yue sheung tong

Yue sheung tong

Basic fish stock

By
From
The Complete Asian Cookbook
Makes
1 litre
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g fish heads and trimmings or prawn heads and shells
10 whole black peppercorns
3 slices fresh ginger
1 carrot
2 sticks celery
1 large onion
2 fresh coriander leaves and stems

Method

  1. Wash the fish trimmings or prawn heads and shells. Put into a large saucepan with all of the remaining ingredients and 2 litres water and bring to the boil. Reduce the heat to low, cover, and simmer for 1 hour. Strain the stock before using. This stock can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 4 months.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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