Step 1

Clean the fish and fillet into approximately 1/2 inch thick.

Step 2

Keep the sliced fillet in the fridge while you proceed to the next step.

Step 3

Clean and sliced the ginger.

Step 4

Clean and cut the tomatoes.

Step 5

Clean and cut the Chinese cabbage to approximately 1 inch in width.

Step 6

Clean and cut the coriander to 1 inch in length.

Step 7

Clean and cut the spring onion into strips.

Step 8

Heat up your pan with cooking oil.

Step 9

Pan-fry the dried turbot fish to crispy. Set the fire on low heat during this step to prevent the dried turbot fish from burning.

Step 10

Set aside the turbot fish.

Step 11

Pan-fry the fish bones to crispy. Set the fire to medium heat during this step so the fresh fishbone are fried evenly. Take extra measures to ensure the fishbone is fried off most of their moisture content, this will give a creamy flavor to the fish stock.

Step 12

Once you have all the fish bones pan-fried to crispy, set the fire to high and add water into the pan.

Step 13

Then transfer the fish bones along with the water into a stockpot.

Step 14

Add more water to slightly more than enough to cover the fish bones.

Step 15

Bring to a boil and reduce heat to a simmer.

Step 16

Add ginger, white peppercorn, and root of coriander (optional) into the stock.

Step 17

Keep covered and simmer for 1 hour.

Step 18

Uncover and strain. You should now have a creamy white colored fish stock.

Step 19

Bring the fish stock back to a boil.

Step 20

Add cut tomatoes and Chinese cabbage into the stock.

Step 21

Bring to a boil and simmer for 15 minutes or until the Chinese cabbage softens.

Step 22

Meanwhile, prepare one portion of rice noodles and set aside in a bowl. (Rice vermicelli or flat rice noodle would go well too)

Step 23

Once the Chinese cabbage has softened, season with salt and fish sauce (ratio of 2 : 1).

Step 24

Blanch the sliced grouper fillet in the fish stock for approximately 30 seconds. (Do not overcook for a spongy texture)

Step 25

Place the cooked grouper fillet on top of the rice noodles.

Step 26

Pour plenty of fish stock over the grouper fillet and rice noodles.

Step 27

Pour 2 tablespoon of Chinese Shao xing wine into the bowl of grouper fish noodle.

Step 28

Garnish with coriander and spring onion. Serve.