Unfortunately, since 2015, it seems raw fish salad is no longer easily available in Singapore. Living in Australia gives me the alternative to make it myself. Normally, if I visit the fishery, I will buy sashimi grade white fish and make this dish.
In Singapore, I like the Amoy Street stall the most when it comes to 鱼生粥 with a plate of 鱼生. I’ve tried those at Tiong Bahru, Chinatown etc etc before. But what I really like about the Amoy Street one is simply because they give me a lot of fish, and because I know the stallholder quite well, he gives me a lot of lettuce.
I am not sure what the hawker puts inside his sauce for the 鱼生 (or raw fish), but I know what I put into mine. I will always use red snapper when I make mine, simply because it gives a nice firm texture. Many hawkers like to use 西刀鱼, but I honestly do not have the skills to remove all the bones, and I cannot get that fish outside Singapore.
You can find my Plain Savoury Porridge recipe to make the porridge that accompanies this salad.
1 small fillet of deboned white fish (1 use 100g of red snapper)
3 leaves of iceberg lettuce (thinly sliced) / any vegetables
A handful of coriander leaves
1 chilly, seeds removed and thinly sliced
1 thumbsize of ginger (thinly shredded)
Raw Fish Sauce
1 tablespoon Soya Sauce
1 teaspoon Sesame Sauce
1/2 teaspoon Chicken Bullion
1 tablespoon Hot water
1 teaspoon of sesame seeds
- Debone the fish, then salt the bones, head and tail and fry. I use this for the stock of the congee or as a 'plate' for the raw fish salad later.
- Slice one half of the fish, season with a bit of salt and fry.
- Remove the skin of the other of the fish, then slide them thinly as for carpacio.
- Arrange the carpaccio on the bone lined with some lettuce or any vegetables.
- Arrange the toppings and fried fish pieces.