Making Teochew fish soup

[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.

[BlurBerry]

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.

Thanks for the suggestions. I'll try all these methods out. By the way, how much cornflour to water ratio should I use for the solution and how long shd I soak the fish for?

[Nebbermind]

oops! me no masterchef....everything by agaration...


normally I'll just use a big heap with a tblspoon...and stir in enough water to cover the fish.... :oops:

[BlurBerry]

Nebbermind:

oops! me no masterchef....everything by agaration...


normally I'll just use a big heap with a tblspoon...and stir in enough water to cover the fish.... :oops:

Ok that gives me a rough idea what to do. Thanks.

[Maggie Loh]

sorry for not replying to the abv earlier…


I told my help to "short cut" the cooking of the anchovies broth by pounding them fine 1st. Just boil a little while with ginger, then add in the batang fish & lots of pasley, etc…