Making Teochew fish soup

[BlurBerry]

Definitely not toman. It is batang…the last time i soaked them in corn starch solution n it turned out quite ok.[/quote]


Really? How is it done? I saw at a popular fish soup stall in Clementi hawker ctr had this big basin of white liquid next to the stove. Is that what it is…cornstarch solution?

[Maggie Loh]

Instead of adding salt into the soup/ broth, rub lots of salt into the fish slices & "marinate’ for a while.


remember not to overcook them too!

[BlurBerry]

Maggie Loh:

Instead of adding salt into the soup/ broth, rub lots of salt into the fish slices & \"marinate' for a while.


remember not to overcook them too!

Tried it except I don't always get the salt amount right. Do you add cornflour too or just salt?

Sometimes the fish slices appear ok at first (when tasting from the pot) but by the time it goes on the table, they turn rough again. Now I resort to fishing them out as soon as they turn white and serve them separately. A little better but still not what I wanted. It's the best I can do at the moment. For a while I turned to grouper but I still can't get over the failure with the batang.

That's why I'm so so curious to find out how the hawkers do it. They practically boil the fish till kingdom come and yet they always turn out beautifully moist, springy and fresh. Maybe one of these days I sld try buying fish from a different market and see if it makes a difference.

I would like to try the cornflour solution method too. Just need some guide how to do it.

[Maggie Loh]

Er…cant tell you how much salt I add to the batang fishes cos it depends on the amount of fish. However we don’t add any salt into my simple broth, so some of the salt leeches into the soup & it’s still ok le.


When we rub the salt in fish slices, i find that it sort of smoothen the surface & so long as i don’t overcook, they remain springy & moist.

Do you want to try to turn off the fire a little earlier ? I always leave them in the pot so that they can continue to cook even after i turn off the fire.

Sorry, cant advise on the cornflour method cos i never add them into my fish soup.

Fyi, still prefer to use batang cos more economic than grouper but taste better than using the threadfin in fishsoup.

[BlurBerry]

Maggie Loh:

Er..cant tell you how much salt I add to the batang fishes cos it depends on the amount of fish. However we don’t add any salt into my simple broth, so some of the salt leeches into the soup & it’s still ok le.


When we rub the salt in fish slices, i find that it sort of smoothen the surface & so long as i don’t overcook, they remain springy & moist.

Do you want to try to turn off the fire a little earlier ? I always leave them in the pot so that they can continue to cook even after i turn off the fire.

Sorry, cant advise on the cornflour method cos i never add them into my fish soup.

Fyi, still prefer to use batang cos more economic than grouper but taste better than using the threadfin in fishsoup.

Do you cut the fish slices thicker than those fm hawker stalls? And how long should I marinate them before cooking?

[Maggie Loh]

my helper usually cuts it thicker cos our knife is not too sharp (safety reasons). We also freeze it a little so that it’s easier for cutting but thaw it totally before adding salt.


We leave the salt in the fish for only 20mins or so? (cos that’s the time she takes to prepare the broth)

[BlurBerry]

Maggie Loh:

my helper usually cuts it thicker cos our knife is not too sharp (safety reasons). We also freeze it a little so that it's easier for cutting but thaw it totally before adding salt.


We leave the salt in the fish for only 20mins or so? (cos that's the time she takes to prepare the broth)

Knife not too sharp...strange how we think the same way. I do that too because often I ask the kids to help out. As much as I like to be able to cut fish like sushi chefs, I prefer to keep their little fingers...and mine too.

[qms]

Maggie Loh:

We leave the salt in the fish for only 20mins or so? (cos that's the time she takes to prepare the broth)

:whut: Only 20 mins to prepare the broth?

[cherrygal]

I forgot. My mom said you must choose the batang fillet properly. Some parts are harder. Best is to buy from a fishmonger at the market and ask for that particular softer cut. A fishmonger told her.

[Nebbermind]

As what someone mentioned, most stalls treat their fish with sodium bicarb too so it’ll be difficult to replicate the texture. The same goes to to zhi char sliced beef…so springy.


Anyway, if not wrong, the batang meat nearer the tail should be less tough/rough.

Alternatively, after rinsing off the corn starch solution, put the fish into iced water for a while before cooking it.