Buddha Jump Over The Wall Soup Recipe (Shark Fin Soup with Abalone, Dried Scallops, Fish Maw, Ham, Fat Cai & Sea Cucumber)

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe. Buddha Jumps Over the Wall,佛跳墙? or fó tiào qiáng, is an ancient Fujian originally variety of shark fin soup that created during the Qing Dynasty (1644 – 1912). This soup is well known as a chinese delicacy for its rich savoury taste with various high-end quality ingredients and specially prepared within 2-3 days prior to serving. Sinsfully non-vegetarian Buddha Jump Over The Wall Soup aromas even made a meditated Buddha Monk jump off  the Buddhist monastery wall once they smells the festive soup even they were vegetarian and prohibited to eat meat. That’s the phillosophy behind Buddha Jump Over The Wall Soup name. The cheap version called as Poor’s Man Buddha Jump Over The Wall Soup, usually without addition of abalone and shark fin.

Fully Loaded Buddha Jump Over The Wall Soup with Shark Fin, Abalone, Sea Cucumber,  Scallops, Fish Maw, Fat Chay, Dried Oyster and Ginseng

Buddha jump over the wall soup is fully loaded with several high quality product such shark fin, abalone (Pau Hi), dried scallops (Conpoy), sea cucumber (Haisom), fish maw (Hipiaw), hair vegetables (Fat chay), bamboo shoots, beef tendon, ginseng root, Chinese Huan ham, chicken, pork ribs, pork feet and chinese flower mushroom. Sometimes it even extended with more than 30 ingredients including quail egg, taro,cordycepts, ginkgo biloba nuts, lotus seed, lotus root, chicken and many more. You can replace it with beef instead of pork for a kosher or halal version of Buddha Jump Over The Wall Soup

Buddha Jump Over The Wall Soup, High-end Chinese Delicacy

Buddha Jump Over The Wall Soup is a high end delicacy soup that represent the wealth and status of the Chinese descent family during a special occations like wedding, birthday or Chinese New Year dinner. Some fancy chinese restaurant even tagged fully loaded  Buddha Jump Over The Wall Soup over 150 USD for a single bowl. Even Guinnes world record rewared Buddha Jump Over The Wall Soup as The World Most Expensive Soup. I guess this soup is just perfect to impressed your chinese descent Mother in Law gonna be.

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

Slurrping the Stringy, Chewy and Crunchy Shark Fin on Buddha Jump Over The Wall Soup…..

The using of shark fin and abalone in Buddha Jump Over The Wall Soup implicated in destructive fishing practices, are controversial for both environmental and ethical reasons. Indonesia is one of the coutry that legaly the ethical shark finning practice, ethical shark finning (actually it’s not a cruelty shark finning) means the entire shark body must be landed first with the fins attacheed, which means shark finning with removing the shark’s fin and discarded the carcass to the ocean directly after catched is banned. Instead of discarded to the ocean. the shark fillet is used for making a fish paste, cracker or fish satay (shark fillet kebab) that famous in Bali Island.

Homemade Buddha Jump Over The Wall Soup recipe

Making Buddha Jump Over The Wall Soup is actually easy, but i guess it’s require time and energy (LPG or Electric Power) effort  for waiting it done. If you using the dried ingredients, you should rehydrate the dried ingredients first before using it, started with Soaking and preparing dried sea cucumber and then followed by Soaking and preparing the dried abalone. Don’t forget to Deep frying, soaking and preparing the fish maw. Some ingredients need to be soaked hours or minutes before cooking, just counting your  estimated dinner time. One of the most important things is DO NOT DISCARD THE SOAKING LIQUID !!!, except the tasteless liquid for soaking sea cucumber  and shark’s fins. The soaking liquid of dried abalone, dried scallops, dried oyster and dried squid is tasty, make sure you save it for the soup. I guess it’s better be budgeting the ready to use products, either frozen or canned shark fin, sea cucumber and abalone if you don’t want to wasting your time to prepare it from scracth.

Double Boiled Buddha Jump Over The Wall Soup with Abalone, Sea Cucumber, Fish Maw and Dried Scallops

Basic recipe how to make Buddha Jump Over The Wall Soup is simple, the soup is boiled with the roasted bone broth or superior stock first and then transferred into a heat proof porcelaine jar or pot and then the prescious parcell were boiled or steamed in a larger metal container. It’s sounds pretty simple, just like covered au bain marrie; but Buddha Jump Over The Wall Soup required 12 HOURS to mantain the constant low heat. This process called double boiling or double boiled Buddha Jump Over The Wall Soup, just make sure you won’t run out of the LPG once you made it. Don’t forget to check the doness of your soup every 1 hour if it’s  after first 6 hours, mine was ready for about 9 hours, DO NOT OVERCOOKED it!!!.The extensive long simmerring made all the flavour extracted and the ingredients tenderized. Here the picture of the ingredients of Buddha Jump Over The Wall Soup, but before that:

Happy Chinese New Year!!! Xin Nian Kuai Le!!!

Gong Xi Fa Cai, Wan Shi Ru Yi…

Dried Processed Shark Fin (Sirip Hiu/Hisit)

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

Dried Scallops (Conpoy)

Ready to Use Sea Cucumber (Teripang/Haisom)

Dried Fish Maw (Hipio “Malong” & “Manyung”

Dried Oyster with Smokey Flavour

Fat Coi, Fat Chay Black Moss or Hair Vegetables

Pig or Pork Tail

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

• 300 gr Dried Shark Fin, soaked 6-12 hours and steamed 30 minutes
• 12 piece Dried Abalone, soaked 2-3 days
• 3 piece of dried Sea Cucumber, How to Soaking and Prepare Sea Cucumber
• 100 gr Dried Scallop (Conpoy), soaked 6-12 hours
• 50 gr Dried Oyster, soaked 30 minutes
• 100 gr Beef Tendon
• 1 Ginseng Root, soaked 30 minutes (use a tiny ginseng root or it’s overpowering the soup)
• 50 gr Chinese Mushrooms, soaked 20-30 minutes
• 1 medium size Dried Cuttlefish, soaked 20-30 minutes
• 1 medium size Bamboo Shoots, cut into pieces
• 1 medium size Lotus Root, thinly slice
• 30 gr lotus seed
• 100 gr Ginkgo Biloba Nuts
• 100 gr Beef Tendon
• 10 gr Black Moss(Fat Choy/ Fat Cai)
• 500 gr Pork Ribs 0r Oxtail (you can replace with chicken)
• 10 gr Dried Goji Berry (Keichi)
• 10 Dried Jujube (Angcho)
• 2 L Roasted Bone Broth or Homemade Superior Stock

How to Make Double Boiled Buddha Jump Over The Wall Soup Recipe:

• Put all the  Buddha Jump Over The Wall Soup ingredients (plus the soaking liquid) and the roasted bone broth to a large pot, bring it to boil
• Once it boil, turn off the heat
• Transfer the Buddha Jump Over The Wall Soup to heat proof pocelain pot or jar, put the cover on
• Wrap the entire porcelaine jar with aluminium foil
• Put the prescious Buddha Jump Over The Wall Soup parcell to a larger metal pan or steamer
• Boil or steam with low heat the parcell for about 8-12 hours, depend on the size of your Buddha Jump Over The Wall Soup ingredients
• Adjust the level of water during the double boiling  Buddha Jump Over The Wall Soup
• Check the doness of your Buddha Jump Over The Wall Soup within every 1 hours after first 6 hours, DO NOT OVERCOOKED IT!!!

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

• 2 Beef Bones, crack in the middle
• 500 gr beef oxtail (i’m using pork tail)
• 6 cloves garlic, bruised
• 3 shallots, cut into big chunck
• 1 thumb size piece of ginger, thinly slice
• 2 scallions. cut into 3 inches
• 1 lemongrass*optional, bruised
• 1/2 nutmeg, bruised
• 3 green cardamon
• 2 inches cinnamon
• 3 cloves
• salt and pepper to taste
• 1 tbsp olive oil
• 3 L water

How to make Homemade Roasted Bone Broth Recipe:

• Preheat oven in 250 C
• Put all ingredients in a baking tray, season with salt and pepper
• Drizzle olive oil over it
• Roasted for about 30-45 minutes until the bone is charred and browned

Roasted Bone for Making the Buddha Jump Over The Wall Soup

• Put all the roasted bone mixture and water to the sauce pan, don’t forget to scrapped the bottom of the baking tray with wooden spoon
• Bring it to boil and simmer until the liquid is reduced into half amount, it’s requires about 4 hour or more
• Sieve the liquid through a fine cheese cloth and save the oxtail
• Now you can use the homemade bone broth

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Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

Claypot chicken and sea cucumber is one of popular health booster dish for chinese descent in my hometown. The chicken is simmered for couple of hours to make an earthy broth. Since my sister is  still relieving from delivering a baby, i made this kinda food everydaysw with diffrent ingredient that contains tons of collagen and also albumin protein. Instead of chicken and sea cucumber, you can use a beef or pork tendon, knuckle for collagen source and marble goby fsh,  snake head fish fillet or even white egg for albumin sources. Collagen and albumin is a protein that responsible for wound healing, in this case the would from delivering a baby or newly giving birth mother. Here several recipe for health and  lactating or early giving birth mother that i’ve been posted before:

1. Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock
2. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
3. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
4. Steamed Chicken with Fermented Black Bean & Mushroom
5. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
6. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
7. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

Chicken claypot with sea cucumber, tofu and mushrooms

If you purchased the dried sea cucumber, you must to rehydrate or soaking it first. You can read the instruction How to Soaking and Preparing Dried Sea Cucumber or Haisom (Cara Mengolah Teripang / Haisom Kering from my previous post. They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.For the stock, you can use a homemade superior stock. You should deep fried the egg tofu until the skin is crisp before put it to the claypot, this would made the tofu skin is absorb the superior broth flavour. In Indonesia, we used to called this as sapo tahu ayam dan haisom.

Sapo tahu dengan ayam, haisom dan jamur

Eversince my sister delivering my lovely nephew, my mom cook a thin broth soup or consomme every single day. This made my sister literrary tired of it. She ask me then to make a thick and rich in flavour soup. This sapo tahu or claypot tofu is contains kampung or malay chicken chunck, sliced sea cucumber, egg tofu, veggies and chinese dried sausage or lap chiong. Well, actually the cured meat like dried chinese sausage is not a good option for my sister, but she forced me to addded that for the broth  flavour.

Braised chicken with mushrooms in a claypot

INGREDIENT:

Claypot of chicken, tofu, sea cucumber and mushrooms recipe:

• 1 whole kampung or malay chicken, cut into bite size
• 2  @ 200 gr Rehydrated/Prepared Dried Sea Cucumber, cut into a bite size chunck
• 2 pack @ 200 gr egg tofu, cut into bite size, deep fried, drained (my sister prefer not deep fried)
• 6 cloves garlic, bruished, coarsely chopped
• 1 dried chillies, deseeded, coarsely chopped
• 1 dried chinese sausage/ lap chiong(cheung), thinly sliced
• 2 large dried chinese mushrooms/ shiitake mushrooms, soaked, cut into bite size
• 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
• 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
• Veggies(cauliflower, carrot etc), blanched, drained
• 1 1/2 tbsp premium oyster sauce
• 1/2 tsp corn starch, dissolved with 1 tbsp water
• 1/2 tsp sesame oil
• 1 tbsp ang ciu/rice cooking wine
• 3 L Superior Stock

garnish: mung bean sprout, chopped chieves,spring onion and chilies

How to Cook Chicken, Tofu and Sea Cucumber Claypot:

• Heat up the 1 tbsp oil in a claypot, add the garlic and chicken chunck and let it browned a little bit
• Add the chinese sausage, mushrooms and chopped chilli, saute another 2 minutes
• Add the prepared sea cucumber, pour the superior stock and rice wine, bring it to boil
• Add the tofu and simmer with your lowest flame for about 2-3 hours until the stock is reduced and the chicken is tender.
• Nearly done, add the veggies, sesame oil
• Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
• Served with the garnish

Tender braised chicken in a claypot

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Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Sea cucumbers are  considered as delicacy and used for human consumption from ancient times. The harvested product is variously referred to as Teripang in Indonesia, Gamat in Malaysia and Haisom, Hoisom (Haysem) in Mandarine. Hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community.  Dont get hesitate to purchase the dried sea cucumber in chinese store because this ugly looking creatures is can shocked you for it’s price. Mine was about 200 USD for a kilos of gamma (prickly sea cucumber).

Dried  sea cucumber must be prepared  or soaked several days prior to cooking, thats why i suggest you soaked the sea cuucmber in a large batch and save it in the freezer.In my previously post about How to Preparing and Soaking Dried Sea Cucumber, you should follow the instruction carefully because actually you won’t to ruined this pricey chinese ingredient.

Recipe Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Despite the pricey price tag, sea cucumber or haisom is actually taste bland and had a chewy and jelly like texture. Ths is pricey due to health benefits and i guess you’ll gonna dissapointed if you espected such a gourmet ingredients.Even sea cucumber is sctually taste bland, but it can well absorb the  flavour and seasoning surround it. That’s why sea cucumber is usually cooked in superior stock/broth.

Resep Angsio Haisom dengan Abalone dan Jamur Hioko

They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.

Since my sister just give birth of my lovely nephew, Calvin Matthew Sihombing, i’ve made a collagenous and replenish food for newly giving birth mother fot this following weeks. My little hero was born with 50 cm lenght and weighted 3,6 kilos with literary half weight on his chubby cheek :). Here several recipe for early giving birth mother that i’ve been posted before:

1. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
2. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
3. Steamed Chicken with Fermented Black Bean & Mushroom
4. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
5. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
6. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

INGREDIENT:

Braised Abalone Recipe :

• 2  @ 300 gr Rehydrated/Prepared Dried Sea Cucumber
• 6 pairs of duck/ goose feet/web, blanched, peeled
• 5 medium Rehydrated/ Prepared Dried Abalone
• 6 cloves garlic, bruished
• 1/2 pack enoki mushrooms
• 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
• 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
• 1 1/2 tbsp premium oyster sauce
• 1 tsp corn starch, dissolved with 1 tbsp water
• 1/2 tsp sesame oil
• 1 tbsp ang ciu/rice cooking wine
• 2 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

• Heat up the 1 tbsp oil in a heavy bottom sauce pan, let it browned a little bit
• Put the prepared sea cucumber, prepared abalone, duck/goose feet, and mushrooms, saute about 2 minutes
• Pour the superior stock, bring it to boil
• Simmer with your lowest flame for about 2-3 hours until the stock is reduced
• Nearly done, add the  enoki mushrooms
• Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
• Voila your braised sea cucumber is ready to serve in your special celebration

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How to Soaking and Preparing Dried Sea Cucumber or Haisom (Cara Mengolah Teripang / Haisom Kering)

Soaked and ready to use sea cucumber

First thing first, Don’t judge the book by it’s cover. If you’re not asian or especially chinese descent, you would say What the fu*k is that “familiar” thing???, well it’s a sea cucumber. Sea cucumbers are  marine echinoderms . Sea cucumber is considered as delicacy and used for human consumption from ancient times. The harvested product is variously referred to as Teripang in Indonesia, Gamat in Malaysia and Haisom, Hoisom (Haysem) in Mandarine. Hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community.  Dont get hesitate to purchase the dried sea cucumber in chinese store because this ugly looking creatures is can shocked you for it’s price. Mine was about 200 USD for a kilos of gamma (prickly sea cucumber). Despite the pricey price tag, sea cucumber or haisom is actually taste bland and had a chewy and jelly like texture. Ths is pricey due to health benefits and i guess you’ll gonna dissapointed if you espected such a gourmet ingredients.But the sea cucumber can well absorb the  flavour and seasoning surround it. That’s why sea cucumber is usually cooked in superior stock/broth.

Dried Prickly Sea Cucumber

Sea cucumbers are made by drying fresh sea cucumbers. It can be divided into 3 major categories : Prickly sea cucumber), bald Sea cucumber and White teat sea cucumber.  They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.

Note the dried sea cucumber weight

Preparing dried sea cucumber need a little patient since it takes several steps. You mave to make sure that the container for soaking and boiling sea cucumber is free from debris, especially oil and rice. Oil and rice that contaminate the sea cucumber will make it dissolved in the brining water. Do not add salt when you prepare dried sea cucumber and make sure that your hand is clean hen handling this pricey stuff. When you cut open the stomach or peritoneum, make sure you did’t break the peritoneum too or it will be ruined too. Cut open the sea cucumber stomach after soaked for about 1-2 days depent on your sea cucumber size. Discard any internal organ and  brushed any sand and debris from the cavity. After boiled then simmered few minutes, the sea cucumber let cooled n the water and then refrigerate overnight. This process is repeated several days until the sea cucumber is soft enought to cook. Dried sea cucumber is usually can enlarged about 4-6 times it’s dried weight.

Soaked or rehydrated prickly sea cucumber

Instruction:

How to prepare, soak and clean dried sea cucumber:

• Soak the sea cucumbers in water for about 1-2 days until soften (depending on their sizes) and changes the water daily
• Put the sea cucumber  in boiling water and boil for about 10 minutes , simmer for about 30 minutes.
• Turn off the heat, cover the pan, and allow the water to cool down.
• Put the sea cucumber in a container with fully submerged  in the water and  refrigerated

Make sure the sea cucumber is fully submerged in water!

• In the next day, remove the sea cucumbers from the water and cut them open to remove internal organs and impurities( sand, rock etc).
• Rinse them in running water and boil again  for about 10 minutes ,then  simmer for about 30 minutes.
• Repeat this proccess several days later until the sea cucumber is soft enought to cook
• If you not use the sea cucumber directly, seal the soaked haisom or rehydrated sea cucumber and put it in the freezer.

You can use the soaked sea cucumber in Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef

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Poor’s Man Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef

Buddha Jump Over The Wall Soup Recipe

Resep Sup Hisit Buddha Jump Over The Wall/ Buddha Delight

Buddha’s Delight or Buddha Jump Over The Wall Soup

Buddha Jumps Over the Wall, or fó tiào qiáng, is a variety of shark fin soup in Cantonese and Fujian cuisine.Since its creation during the Qing Dynasty (1644 – 1912),the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish.It is high in protein and calcium.

Recipe Buddha Jump Over The Wall Soup

There are many stories on the origin of the dish. A common one is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks, tempted, jumped over the wall. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.

The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare.A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.

Ingredient:

Basic ingredient !

Artificial Shark Fin/ Hisit/ Sirip ikan hiu

marble goby fisf fillet/ daging ikan malas/betutu

Fish Maw/ Hipio/ Perut ikan

sea cucumber/haisom/ timun laut/gamat

Ginkgo biloba nuts/ Kacang ginkgo biloba

Lotus root /akar teratai

Chinese mushroom/ Jamur shitake

Instruction:

1. Heat up 2 tbsp oil in a big sauce pan, saute 2 tbsp chopped garlic and 2 tbsp ginger until fragrance.
2. Add all ingredient except marble goby fillet,add whole bulb garlic, saute another 5 minutes
3. Add 2 tbsp oyster sauce, 2 tbsp mushroom sauce, 1tsp sweet soy sauce and 3 cups water, bring to boil
4. Simmmer for couples hour until the sauce thicken by the collagen, nearly done, add marble goby filllet and 1 tbsp sesame oil
5. Serve with steaming hot rice

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