YEE WAT (FISH PASTE SOUP)
Ingredients (for the soup)
2 white bean curd (Tau Fu)
150 gm salted vegetable
Few slices of ginger
1 tbsp. fish sauce
1 cube fish stock
Ingredients (Fish paste)
1 kg mackerel fish (Ikan Tenggiri) - I use Ikan Delah (Chinese call "Tau Fu" fish)
1/2 tbsp. starch
1/2 cup of water + 1 pinch of salt
pinch of pepper
- I used Tau Fu fish. For mackerel fish, try to get a small size fish (approx 600g) as it is easy to handle. Choose one with some dots on the skin.
- Remove head and all the internal organs. Clean the fish and pat dry. Slice both side of the fish. Retain the fish bone to make fish stock in future.
-Prepare 1 tsp salt into 1/2 cup of water.
- sprinkle 1/2 tbsp. of starch
- Use the back of the knife or your hand to chop the flesh evenly.
- Add the salted water during the chopping process. A little bit at a time. You will find that the flesh will become sticky and make the chopping getting harder. Continue to add the salted water as and when required.
- When the fish paste is evenly chopped, wet your hands, make a ball and start “throwing” the whole fish paste. Make sure you throw it right back to the chopping board. Repeat throwing about 10X to archiving a springy fish paste.
- If you wet your hands and apply a layer of water on the paste, you will see that the texture is shiny, moisture, soft
- Divide the paste into a few portions (according to your personal preference)
- Heat up 2 tbsp. cooking oil & put the fish head & fish bone cook for 1-2 minute. Pour 4 litre water & salted vegetable bring to boil for 10-15 minute.
- Turn off the fire &pour the soup into strainer to divide all the fish bone.
- Take out the salted vegetable & throw the fish bone, cut the vegetable into smaller pieces and add white tau fu and tomato onto the soup (after strainer).
- Bring to boil again for another 10 minute and add 1 fish stock & 1 tbsp. of fish sauce to taste.
- Soup is ready.
Use a spoon to scoop the fish paste into smaller size and cook with fish soup. Optional, you may served with noodle and served hot.
I am submitting this post to MFF, Sabah month,
Hosted by Mary Chey of A Pepper's Love.