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 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)
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
- First make the stock with everything except the rice. Boil for at least 1 hour. I use a pressure cooker and it takes 30 minutes to get what I want.
- Strain and throw away the fish bones. Put the stock and rice back into the pot and boil until rice is broken. For me, it takes 20 minutes in my pressure cooker.
I can never make 油条, or I have never bothered to try, I just use a croissant when I am overseas, or use fry some puff pastries. Too much work and not that healthy. Even in Singapore, I won’t order that.