Making Teochew fish soup

[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…

[BlurBerry]

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.

I believe you are right. Last week I saw one stall selling the fish that is bigger than the usual ones and costs roughly 1.5 times more. The flesh was firm and easy to cut, even with my not-too-sharp knife.

I did as advised - mix with salt and soak in a starch solution for abt 20mins but I used potato starch instead of cornflour. Drained the fish slices and cooked them in broth. They turned out nice, velvety and springy, almost like the ones we eat at the fish soup stall (they have tastier broth). Found out the fish didn't turn rough even when I let them boil a bit longer in the soup. Usually I would turn off the heat and then add the fish.

So now I need to find out whether the method works on a cheaper cut of fish. If not, then I'll know why I never got it right before.

That will have to wait. I think my family is scared of eating batang already.