so decided to try my hands on 5.4.2020 (top photo). ^^
i had a tiger garoupa.
decided to fillet it and uses the head and bones to make the broth. ^^
for the poached garoup, since it is going to cook in boiling broth, i cut it very thin, so i did when the fish is still 1/2 defrost.
i needed only about 1/3 fish so decided to use remaining 2/3 to cook slice garoupa braised beehoon as well. ^^
my fish broth is very tasty, ok it’s not lobster seafood broth like xiyan. 🙂
i fried the fish head and bones with lots of sliced ginger and chopped garlic, then added chinese cabbage stems, salt and then water and boiled and reduced for 3hrs.
very tasty broth!
when serving i placed the thinly sliced garoupa in a large bowl and poured in the boiling fish broth.
it’s tasty but far far from the xiyan poached red garoupa with crispy rice in lobster seafood broth.
my tiger garoupa is NOT red garoupa. fish broth is NOT lobster seafood broth which i can approximate with prawns heads and shells broth added to the fish broth.
but crispy rice? too risky for me to dry and deepfry cooked rice, can’t think of a proxy yet-deepfried pasta or beehoon?
maybe my broken angel hair which i used to approx fiduea? don’t know may try…
the sliced garoupa beehoon though was very good though a residual dish lol!
my fish broth very tasty so just fry cut chilli padi, chopped garlic, add chinese cabbage leaves, oyster sauce, add fish broth and reduce, add beehoon and sliced garoupa so beehoon infused the broth and garoupa cooked while reducing broth.
only need to make sure by experience and agaklogy that the amount of broth is good for the amount of beehoon, so beehoon is very tasty and very moist not dry, fish is cooked and broth is reduced just enough.