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It was my first time to make this dish, and I was a little worried about not being able to sell it in the market. I had 5 egg whites left over from making angel food cake, but I didn’t want to use them for baking. I happened to have a pangasius thawed at home, and I was going to make fish fillet soup, but I thought it wouldn’t be too wasteful to keep the egg whites in the refrigerator in case it goes bad! So I had a sudden idea: just use egg white to simmer the fish fillets; not only can I use it once, but I don’t have to worry about it being spoiled. It really kills two birds with one stone; Haha: I didn’t expect it to suit that guy’s taste. It seems that my previous worries were unnecessary~~~
