The Dirty Stall

Posts Tagged ‘fish

Zai Shun Curry Fish Head serves up Teochew porridge style zi char, with their specialty being the fresh fish that they prepare in a variety of ways.

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Making salmon patties is great because you can prepare a whole bunch at one shot, store in the freezer, then thaw whenever you can’t think of anything to cook or you’re just too lazy.

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Located in one of the corners at the junction of where North Bridge Road meets Jalan Sultan, Nan Hwa Chong Fish Head Steamboat Corner has been serving up lots of fish head steamboats that makes the mouth water since  it was founded in 1927.

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Tasty Barbecue Charcoal Grill is one of those places that I’ve been eating at for a damn long time and I’m pretty sad that they had to close down because the Queenstown area is slated for redevelopment so the hawker centre is going to be levelled as well.

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As mentioned in the previous post, I returned back to the same coffeeshop to try the fish soup. And what a queue greeted me! Certainly wasn’t expecting it but that usually means it should be good.

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As many would know, Melaka was once a Portuguese colony and even now, there are still ethnic Portuguese living in Melaka, descended from those early 17th century colonists. Most of them stay together in one area near the sea, created by the government and known as the Portuguese Settlement.

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Zuppe di pesce is Italian for fish soup. This recipe is a more simplified version of the normal one which includes clams, squid, and more types of fish.

The name “fish soup” is also a misnomer since it’s not really a soup but more like a stew.

Below you can see the 2 red grouper steaks I will be using for the dish. Oddly enough, Singaporeans commonly call this fish by its Portuguese name – garoupa.

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Posted on: August 24, 2009

cevicheSorry! This is just the preparation picture, I got lazy. This is tuna ‘cooked’ by marinating it with lemon & lime juice for several hours, the texture is amazing.  I eat it with warm tortillas.


Bonus Merlot



Past dishes