MILKY FISH SOUP

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

INGREDIENTS:

1 Grouper (600g – 800g, the larger the merrier!)

50g of dried turbot fish

50g sliced ginger

1/2 tablespoon of white pepper

300g red tomatoes

1 head of chinese cabbage

N/A Coriander for garnishing

N/A Spring Onion for garnishing

N/A cooking oil

Salt to taste

Fish Sauce to taste

Chinese Shaoxing wine for extra flavor and complexity

Root of coriander (optional)

INSTRUCTIONS

Clean the fish properly. Check for scale, especially on the head, lower pectoral fins and its tail area.

Dry the fish with paper towel and fillet. *Check out the video on the right on how to fillet a fish*

Slice the fillet into approximately 1/2 inch thick. Keep the sliced fillet in the fridge.

Clean and slice the ginger, Clean and cut the tomatoes.

Clean and cut the chinese cabbage to approximately 1 inches width.

Clean and cut the coriander to 1 inches in length.

Clean and cut the spring onion into strips.

COOKING

Heat up your pan with cooking oil.

Pan fry the dried turbot fish to crispy. Set the fire on low heat during this step to prevent the dried turbot fish from burning.

Set aside the turbot fish.

Pan fry the fish bones to crispy. Set the fire to medium heat during this step so the fresh fish bone are fried evenly. Take extra measure to ensure the fish bone are fried off most of their moisture content, this will give a creamy flavor to the fish stock.

Once you have all the fish bones pan fried to crispy, set the fire to high and add water into the pan.

Then transfer the fish bones along with the water into a stock pot.

Add more water to slightly more than enough to cover the fish bones.

Bring to a boil and then switch to low heat.

Add ginger, white pepper and root of coriander (optional) into the stock.

Keep covered and simmer for 1 hour.

Uncover and strain. You should now have a cream colored fish stock.

Bring the fish stock back to a boil.

Add cutted tomatoes and chinese cabbage into the stock.

Bring to a boil and simmer for 15 minutes or until the chinese cabbage soften.

Meanwhile, prepare one portion of rice noodles and set aside in a bowl. (Rice vermicelli or flat rice noodle would goes well too)

Once the chinese cabbage have softened, season with salt and fish sauce (ratio of 2 : 1).

Blanch the sliced grouper fillet in the fish stock for approximately 30 seconds. (Do not over cook for a spongy texture)

Place the cooked grouper fillet on top of the rice noodles.

Pour plenty of fish stock over the grouper fillet and rice noodles.

Pour 2 tablespoon of Chinese shaoxing wine into the bowl of grouper fish noodle.

Garnish with coriander and spring onion. Voila! Done!