Seafood Claypot Mee Sua Soup - For J.S

It had been raining rather heavily the past few days so the weather was cooling especially at night. Family, friends and I had been staying home for dinner to avoid getting caught in the rain too. At a time like this, a pot of steaming claypot soup might be the most comforting non-greasy food around. I didn't want to hog the whole pot of soup to myself so am sharing it with everyone. This yummy recipe reminds me and is dedicated to 2 of my long-time friends, "JS" , who both love Claypot and Seafood lots. Although the past "JS Love" was gone, this one will stay for long. I hope that they will like it.

The "JS" Love

Ingredients that Comfort

Seafood Claypot Meesua Soup (Serves 1 - 2)

Main Ingredients

1-2 bunches Mee Sua (blanched in boiling water for 30 seconds)

1 White Pomfret (Separate meat, bones, head, tail and fins)

3-4 medium sized Prawns

Side Ingredients

2-4 Fishballs

A handful of Wong Bok Vegetables (can be substitued by other light green leafy veg)

4 sliced Raw Ginger

Garnishing

1 twig Coriander/Parsley

2 slices Tomatoes *(Optional)

Seasoning Condiments

A few dashes of Ground White Pepper

1 Tbsp Light Soy Sauce

Steps

1. Boil the soup with Fish Bones, Head, Tail, Fins and Ginger for 30 minutes

2. Add in the Prawns, Fish Meat and Fishballs to cook to cook for 5 minutes

3. Remove Main Ingredients from soup and set aside on a plate/bowl

4. Add the Wong Bok into claypot to boil for 5 minutes

5. Season the soup with Ground White Pepper and Light Soy Sauce 

6. Add in blanched Mee Sua to cook for 20 seconds

7. Top the claypot with cooked Main Ingredients and Coriander

8. Serve and enjoy the sweet dish steaming hot!