Before this, I never knew I could reproduce this dish at home. It is one of my favourite dishes at the food courts and I always thought that it was a difficult dish to prepare. The first thing being the soup stock, and second being the fried fish. Thanks to a friend, I now know that it is actually very simple to do. Best of all, girl and hubby gave the thumbs up! Dear princess even requested it for her lunch tomorrow. :D
Here's the recipe. Thanks M, for sharing it.
For fried fish -
Use Ang Kor Li
2-3 slices of ginger
1 tbsp each of cornflour and potato starch to coat fish before frying
For fresh fish -
Use Bak Tang Fish
2 tbsp of potato flour
Mix potato flour in water and put fish inside. Put in fridge for 20mins to season.
Ingredients for fish stock:
1 inch of ginger (bruised)
4 to 5 garlic (bruised)
1 tomato cut into wedges
Hua Teow Chiew (or Chinese cooking wine)
1. Fry in oil the fish bone, ginger and garlic till fragrant.
2. When fragrant, add water.
3. Add 2 cubes of chicken stock.
4. Salt to taste.
5. Add about 2 tbsp evaporated milk or slightly more if preferred.
6. Add 1/3 tbsp cooking wine and turn off the flame immediately.
For the noodles, I used laksa noodles or thick bee hoon. Garnishes include seaweed, spring onions and fried shallots. You might like to add Szechuan vegetable to the soup if you prefer a slightly tangy flavour. Tofu is sometimes added to this dish as well.