Slurping One's Lunch Down

With OtherHalf and the maid down with bad coughs, the best meals to feed everyone in the house would of course be something soupy. Having experienced how easy it was to concoct a really good fish stock (thanks to the recent Bayan Indah experience), it was a nice soupy fish soup filled with veg and served wigth glass noodles.

Soupy Glass Noodles

1. To make the fish stock, set aside all the fish bones and the fish head from your filleted mackerel. Fry them in your wok, drain all excess oil and set aside.
2. Whilst the bones and head of that poor (un)fortunate fish is frying, heat a pot of water until it boils. As and when the fish bones have been fried, dunk it into the stock pot.
3. To the stock pot, add in about 3/4 thumbs length of ginger, 3 big cloves of garlic - sliced, 1 length of celery stick, a quartered lengthwise carrot and a handful of dried anchovies. Let the pot's contents simmer merrily away until you feel that it should be ready. Season with salt and pepper.
4. Just before you serve, strain the stock. On high heat, add in chinese cabbage, shitake mushroom, sliced carrots, tofu, basically whatever veg your heart desires. Make sure the contents are boiling merrily away.
5. Glass noodles need no blanching. I normaly buy the pre-portioned packets, so just place one portion in a bowl, top with the soup and veg, then serve, garnished with pieces of fried mackerel.