Malaysian Fish Stew with Noodle Soup

If you love noodle soups, you might try this Malaysian Fish Stew with Noodle Soup for a change.

Most noodle soups include the regular ingredients such as fish cakes, shreds of cooked chicken, pork fillets but fish slices would be rare in the Malaysian market.

Only the Chinese roadside hawker and shopping mall food court do sell Fish Stew with Noodle Soups which you can choose whether you prefer Bihun , Kueh Teow or Yellow Noodles for your soup.

As for the fish itself, it is usually white flesh fish slices without bones, either from Ikan Kurau or Red Snapper

Now the secret to this wonderful tasting recipe is the soup itself, made from fish stock.

You can either do the cheat method that is to plop in a cube of fish cube into a pot of soup or boil the carcass of the fish bones with the water, add in cuts of celery , ginger strips, garlic and salted cabbage ( Kiam Chai).

Fish stock takes around 1 hour of immersed boiling under low heat to produce the non fishy odor which is why ginger and lemon grass , slightly bruised , are used to wipe off the fish smell.

As for the noodles, you can choose non oily noodles such as egg thread noodles or Bihun that are less oily and low in cholesterol.

In this recipe, I had chose egg thread noodles which my mother-in-law had given me a packet when she bought from outstation during her trip to visit the CHinese temple (for prayers).

Egg thread noodles is perfect for old folks who preferred non sticky, dried egg noodles where the strands of noodles are thin and easily digested for old folks.

Vegetables is a must for soups, you can add in either mustard greens, lettuce, cabbages or even red pepper ( red capcium) which I had included in this recipe.

Anyway, just add in whatever veggies you can find in your fridge to make this Fish Stew an all-in-one perfect meal.

Malaysian Fish Stew with Noodles Recipe

Ingredients:

• 1 tbsp olive oil
• 2 garlic cloves-chopped
• 4 shallots-chopped
• 1 small red pepper- remove seeds, cut into long strips
• 900ml fish stock
• A blade of lemon grass- lightly bruised with the back of a knife
• 1/2 tsp ground ginger
• 2 tbsp fish sauce
• 1 piece boneless fish cod or fish fillet
• 1 packet thread egg noodles/ yellow noodles / rice vercimiles (Bihun)
• Salt and pepper to taste
• Chopped fresh coriander and fried shallots

How to prepare:

• Heat up a frying pan with olive oil
• Saute the garlic and shallots for 5 min.
• Add in red pepper and cook for a couple of minutes
• Pour in the fish stock into the pan, add in the lemon grass and fish sauce.
• Simmer the soup for 10 min under low heat.
• Add in cut fish cod first before adding in the thread noodles.
• Cook over low heat for 10min until fish had cooked and noodles soften.
• Season with salt and pepper as according to taste.
• Remove the lemon grass.
• Ladle the fish stew and noodles into a bowl.
• Garnish with chopped coriander with fried shallots before serving.

Written by peachpurple

Photo by pixabay

More soup recipes written by peachpurple

Sweet and SOur Red Snapper

Fish Cod with Black Pepper Sauce

Fried Fish Japanese Style