<![CDATA[Making Teochew fish soup]]>Can anyone share how to achieve that succulent, silky smooth texture of the batang fish slices that you get at the hawker stalls?


I’ve tried using fish freshly bought from the market, adding cornflour to the marinade, remove the pot from the flame before adding the fish slices but they still turn out the same - hard and rough texture.

Sometimes I wonder if the type of mackerel they use and the ones we get fm the market are the same. I notice the hawkers cook the fish slices on high flame but yet they turn out perfect.

]]>https://forum.kiasuparents.com/topic/34969/making-teochew-fish-soupRSS for NodeWed, 14 Oct 2026 04:29:03 GMTWed, 25 Apr 2012 08:38:55 GMT60<![CDATA[Reply to Making Teochew fish soup on Thu, 10 May 2012 03:26:56 GMT]]>

BlurBerry:
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.
They usually classify the fish into 2 group, Malaysian vs Indonesian, just like there's a few types of salmon.

Can't remember which is better, but remember for certain fish like kurau and batang, one of them has firmer and whiter meat while the other greyer/softer.

]]>https://forum.kiasuparents.com/post/759727https://forum.kiasuparents.com/post/759727Thu, 10 May 2012 03:26:56 GMT<![CDATA[Reply to Making Teochew fish soup on Wed, 09 May 2012 15:27:40 GMT]]>Great job! Now we know, must listen to old pple… hahaha

]]>https://forum.kiasuparents.com/post/759453https://forum.kiasuparents.com/post/759453Wed, 09 May 2012 15:27:40 GMT<![CDATA[Reply to Making Teochew fish soup on Wed, 09 May 2012 03:20:35 GMT]]>

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.

]]>https://forum.kiasuparents.com/post/758884https://forum.kiasuparents.com/post/758884Wed, 09 May 2012 03:20:35 GMT<![CDATA[Reply to Making Teochew fish soup on Fri, 04 May 2012 04:23:45 GMT]]>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…

]]>https://forum.kiasuparents.com/post/756269https://forum.kiasuparents.com/post/756269Fri, 04 May 2012 04:23:45 GMT<![CDATA[Reply to Making Teochew fish soup on Mon, 30 Apr 2012 13:14:54 GMT]]>

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.

]]>https://forum.kiasuparents.com/post/754360https://forum.kiasuparents.com/post/754360Mon, 30 Apr 2012 13:14:54 GMT<![CDATA[Reply to Making Teochew fish soup on Mon, 30 Apr 2012 01:52:42 GMT]]>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:

]]>https://forum.kiasuparents.com/post/754028https://forum.kiasuparents.com/post/754028Mon, 30 Apr 2012 01:52:42 GMT<![CDATA[Reply to Making Teochew fish soup on Sun, 29 Apr 2012 13:12:08 GMT]]>

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?

]]>https://forum.kiasuparents.com/post/753872https://forum.kiasuparents.com/post/753872Sun, 29 Apr 2012 13:12:08 GMT<![CDATA[Reply to Making Teochew fish soup on Sat, 28 Apr 2012 09:04:54 GMT]]>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.

]]>https://forum.kiasuparents.com/post/753517https://forum.kiasuparents.com/post/753517Sat, 28 Apr 2012 09:04:54 GMT<![CDATA[Reply to Making Teochew fish soup on Sat, 28 Apr 2012 08:29:02 GMT]]>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.

]]>https://forum.kiasuparents.com/post/753494https://forum.kiasuparents.com/post/753494Sat, 28 Apr 2012 08:29:02 GMT<![CDATA[Reply to Making Teochew fish soup on Fri, 27 Apr 2012 23:15:46 GMT]]>

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?

]]>https://forum.kiasuparents.com/post/753306https://forum.kiasuparents.com/post/753306Fri, 27 Apr 2012 23:15:46 GMT<![CDATA[Reply to Making Teochew fish soup on Fri, 27 Apr 2012 06:42:18 GMT]]>

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.

]]>https://forum.kiasuparents.com/post/753038https://forum.kiasuparents.com/post/753038Fri, 27 Apr 2012 06:42:18 GMT<![CDATA[Reply to Making Teochew fish soup on Fri, 27 Apr 2012 06:08:07 GMT]]>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)

]]>https://forum.kiasuparents.com/post/753012https://forum.kiasuparents.com/post/753012Fri, 27 Apr 2012 06:08:07 GMT<![CDATA[Reply to Making Teochew fish soup on Fri, 27 Apr 2012 05:50:59 GMT]]>

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?

]]>https://forum.kiasuparents.com/post/753002https://forum.kiasuparents.com/post/753002Fri, 27 Apr 2012 05:50:59 GMT<![CDATA[Reply to Making Teochew fish soup on Fri, 27 Apr 2012 05:20:53 GMT]]>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.

]]>https://forum.kiasuparents.com/post/752988https://forum.kiasuparents.com/post/752988Fri, 27 Apr 2012 05:20:53 GMT<![CDATA[Reply to Making Teochew fish soup on Fri, 27 Apr 2012 03:51:19 GMT]]>

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.

]]>https://forum.kiasuparents.com/post/752946https://forum.kiasuparents.com/post/752946Fri, 27 Apr 2012 03:51:19 GMT<![CDATA[Reply to Making Teochew fish soup on Fri, 27 Apr 2012 01:45:12 GMT]]>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!

]]>https://forum.kiasuparents.com/post/752865https://forum.kiasuparents.com/post/752865Fri, 27 Apr 2012 01:45:12 GMT<![CDATA[Reply to Making Teochew fish soup on Thu, 26 Apr 2012 15:38:16 GMT]]>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?

]]>https://forum.kiasuparents.com/post/752758https://forum.kiasuparents.com/post/752758Thu, 26 Apr 2012 15:38:16 GMT<![CDATA[Reply to Making Teochew fish soup on Thu, 26 Apr 2012 14:26:05 GMT]]>

Chenonceau:
I thought it was toman fish inside the teochew fish soup.

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

]]>https://forum.kiasuparents.com/post/752740https://forum.kiasuparents.com/post/752740Thu, 26 Apr 2012 14:26:05 GMT<![CDATA[Reply to Making Teochew fish soup on Thu, 26 Apr 2012 13:47:41 GMT]]>I thought it was toman fish inside the teochew fish soup.

]]>https://forum.kiasuparents.com/post/752730https://forum.kiasuparents.com/post/752730Thu, 26 Apr 2012 13:47:41 GMT<![CDATA[Reply to Making Teochew fish soup on Thu, 26 Apr 2012 13:33:48 GMT]]>Another choice is thread fin but quite expensive- about 38 per kg

]]>https://forum.kiasuparents.com/post/752726https://forum.kiasuparents.com/post/752726Thu, 26 Apr 2012 13:33:48 GMT<![CDATA[Reply to Making Teochew fish soup on Thu, 26 Apr 2012 12:42:42 GMT]]>It is soda bicarbonate. It makes anything soft. The trick is how much to add. You add too much and the meat becomes weird tasting.


I won’t add this if I were you coz there’ll be no nutrition left.

For home cooking, use a better fish to attain the softness. Red snapper tastes better than batang. An even better fish would be pomfret but that would be quite expensive.

]]>https://forum.kiasuparents.com/post/752709https://forum.kiasuparents.com/post/752709Thu, 26 Apr 2012 12:42:42 GMT