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Fish stock Recipe

Fish stock Recipe

Fish stock Recipe

Simple to make if you have leftover fish bones or prawn shells, and certainly more authentic than using commercially prepared fish stocks which may contain MSG. I use amchooror mango powder for a change instead of lime juice. This stock only needs 1/2 hour of cooking.

Ingredients :

    • 4 cups (1 litre) water
    • 300 g (10 oz) fish bones, or fish head, cleaned well
    • 2 teaspoons dried mango powder (amchoor), or 300 g (10 oz) prawn shells
    • 1 green onion (scallion)

Method :

Bring all the ingredients to a boil in a stockpot. Reduce the heat to low and simmer partially covered for 30 minutes, skimming off the residue that floats to the surface. Remove from the heat, strain through a fine sieve and discard the solids. Allow the clear stock to cool completely before refrigerating or freezing.

MAKES : 21/2 cups (625 ml)
COOKING TIME : 25 mins