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Heat up peanut oil in a pot, then sauté onions and garlic until aromatic and translucent. Add in stock. Bring to a boil.
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Add in assorted fishcake and simmer for a few minutes. Toss in onion leeks and season with salt and pepper to taste.
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Pour egg whites then quickly stir to form and distribute to incorporate in the stock.
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Thicken with corn starch. Top with slivered onion leeks before serving.