| What You'll Need: - 1 large snapper head - 10 cup (2½ L) of water - 2 chicken backs - 4 stalks of celery - 2 large onions - 12cm (5in) piece green ginger - 1 teaspoon salt - 440g can abalone - 125g (4oz) ham | - 1 red pepper - 125g (4oz) mushrooms - 2 tablespoons oil - 1 tablespoon soy sauce - 4 tablespoons corn flour - ½ cup water - 1 teaspoon sugar - 60g (2oz) vermicelli noodles |
1. To make fish stock place fish, water, chicken backs, chopped celery, peeled and chopped onions, peeled and sliced ginger and salt into small boilers. Cover pan, bring to boil, reduce heat, simmer gently two hours. Allow to cool to warm, then pour stock through fine sieve. Skim off any fat on surface of stock. |  |
 | 2. Drain abalone; with sharp knife cut abalone into very thin slices. Finely slice ham; seed and finely slice pepper; finely slice mushrooms and celery. |
3. Heat oil in large pan, add sesame oil and all prepared vegetables, sauté for three minutes. Sir constantly. Add abalone, fish stock, soy sauce and sugar. Bring to boil, reduce heat, simmer, covered for 10 minutes. Season with salt. |  |
4. Remove pan from heat. Add combines corn flour and water, stir until combined. Return pan to heat, stir until soup boils, reduce heat, simmer covered for five minutes. Break noodles in half, add to pan, simmer a further five minutes uncovered. Stir occasionally.
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