Bombay Duck Fish Soup
This is officially one of my favourite fish dish. It’s my wife’s favourite fish dish as well. But I think it’s my favourite because of its scary looks and delicious taste. The only other reason it is my favourite dish is the cost of the fish is measured by weight. 1 kg usually around $8.
Unbelievable right? I am gonna get 2 kg the next time and just cook tang hoon with it, plain and simple and delicious. That will be a very nice lunch for me and the wifey.
It’s really simple to cook. Just boil a pot of hot water, add some tang cai, premium light soya sauce, and the slippery slivers of Bombay duck fish. Make sure to remove the guts, main dorsal fins and whatever fins and ugly heads and then halve the fish.
Add tang hoon, cook for a minute. And you can serve it. Add lots of Wang Sui or Chinese Parsley and the dish is complete.
Actually I feel like deep frying the ugly heads the next time and sprinkle them with truffle salt. It should be crunchy like a snack. Maybe serve that up as a entree for my friends just for the simple pleasure of scaring them. I bet the crispy crunchy heads are delicious.
Bon Appetit!
