Milky Fish Soup [牛奶鱼汤]

Milky fish soup anyone? This is a really quick dish to prepare, for simple lunch or one of the dishes for dinner. Let's start my year 2010 blogging with this colourful healthy "fast food".

With two boys under two year-old at home, I have limited time to spend in the kitchen. Once Sean is settled down, I need to get meal prepared before John started to pull things out from kitchen drawers. He loves to play with my baking stuffs, such as food colouring, cookie cutters and baking pans. At one stage, his favourite toy was my doughnut cutter!

I used broccoli, yellow capsicum and carrot for their colour. They can be substituted with preferred vegetables. Adding tofu and milk last is to keep tofu soft and in shape, and to prevent milk from curdling.

Ingredients (2 servings):
200 g Fish Fillet or Steak Cut (I used Mackerel or Tenggiri in Malay)
Pinch of salt
1 tsp corn flour
1 tbsp cooking oil
2 cloves garlic, sliced
3-4 slices ginger
1 cup stock or water (I used water)
½ cup fresh milk
Broccoli
Carrot
Capsicum
Tofu
Salt to taste

Methods:

1. Clean fish, pat dry with paper towel. Cut into chunk if desired. Lightly season it with salt and coat with corn flour.
2. Heat oil in pan, pan fry fish until browned lightly on all side.
3. While frying the fish, prepare vegetables.
4. Transfer fish to a plate and set aside. Using the same pan, stir in ginger and garlic. Then, carrot and capsicum. Cook for about 1 minute and discard extra oil if necessary.
5. Return fish into the pan, add in stock or water and broccoli. Bring to boil, then let it simmer for 1-2 minutes. Add in tofu and milk, add salt to taste.
6. Bring to boil. Once it is boiled, remove from heat. Serve warm with ground pepper.

For John, I transferred fish and vegetables into a plate, and soup in a bowl. He said "waa..." and got up his highchair straight away. The serving portion was too big for him, he could not finish all but I am glad that he ate bit of everything.