bombay duck

Bombay Duck Fish Soup

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 because 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!

Bombay Duck

Bombay Duck

This has got to be one of the best fishes to scare people. Every resource I searched and looked up shows that it is a scary fish or it is best cooked in hot oil deep fried or reduced to a soft mush in spicy curry

I, on the other hand, is just interested in tasting the fish for its flavour. I heard that it is a fish that is great for making fish stock as it tends to be very oily. So no better way to cook this fish than to put it in the hot water boil.

Chop off the heads and snip off the fins and guts and the fish is ready to enter into the water bath. You may want to add some soya sauce into the soup if you want to drink it. But then again, you can do that later when you eat and reserve the rest as frozen fish stock.

Boil the water in a pot till it bubbles. Drop the fishes in and pour out the excess water. It should ideally cover the fishes about 1 inch above. Once it starts to bubble, turn the fire off and let it sit in the pot with the lid on for about ten minutes and then serve.

To eat it is to dip it in a sauce made up of lime juice, chilli padi and light soya sauce. To eat the fish is an art in itself. You are to suck the flesh out and spit the bones out. For me, I just swallow whole and spew the bones. You do what is comfortable for you.

The fish is light and surprisingly delicious when cooked simply. I hope you enjoy it too.

Bon Appetit!

Bombay Duck or “toing hur” in Teochew

Bombay Duck soup, cooked and harmless