I bought a 1.6 kilo fivefinger threadfin fish (Cantonese: Soon Fong Yu) that some might say has sweeter flesh than the ordinary threadfin (Cantonese: Mah Yau Yu). It sure is more expensive though! I was more than happy to purchase such a fresh specimen from my regular fishmonger as it is hard to come by. This fish is usually snapped up by restaurants.
Happy with my purchase, I quickly walked over to the vege seller to grab a couple of other ingredients. Now you know how I decide what to cook everyday! I, basically, hunt for the freshest core ingredient in the market (which in this case is a fish) and while the fishmonger is busy cleaning and chopping up the poor fella, I'd be working out my dish!
I chose to braise the fish because it was not necessary for me to serve it hot. The way I braise the fish is also quite a Malaysian Chinese style, not likely to be found elsewhere. My guests were after all from overseas. A combination of leek, tofu and roast pork were chosen to accompany the lovely fish. Leek because it is fragrant, the famous Bentong fried tofu balls because they soak up all that braising sauce and roast pork to give the fish that shine and saltiness!
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| Soon Fong Yu - split and chopped into smaller pieces |
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| Deepfried till golden brown |
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| Braised with vegetable, tofu and roast pork |
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