Ingredients with Measurements:
- 500g fish fillet (any firm white fish)
- 1 pack of Bak Kut Teh spice mix (40g)
- 4 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of sugar
- 4 cups of water
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Claypot or large soup pot
- Stove
Step-by-step instructions:
1. Rinse the fish fillet and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. Heat the vegetable oil in a claypot or large soup pot over medium heat. Add the minced garlic and sliced ginger and sauté until fragrant.
3. Add the Bak Kut Teh spice mix and stir-fry for 1-2 minutes until aromatic.
4. Add the soy sauce, oyster sauce, dark soy sauce, and sugar. Stir to combine.
5. Pour in the water and bring to a boil.
6. Add the fish pieces and let it simmer for 10-15 minutes until the fish is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Total fat: 6g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 1000mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 6g
Protein: 25g
Substitutions for ingredients:
- Fish fillet can be substituted with chicken or pork.
- Bak Kut Teh spice mix can be substituted with homemade Bak Kut Teh spice blend.
Variations:
- Add sliced mushrooms and tofu for a vegetarian version.
- Use seafood such as prawns or squid instead of fish.
Tips and tricks:
- Use a claypot for a more authentic flavor.
- Adjust the amount of sugar and soy sauce to your liking.
- Serve with steamed rice and chili sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Steamed rice, chili sauce, and Chinese tea.
Suggested side dishes:
Stir-fried vegetables, steamed buns, or Chinese pickles.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more soy sauce or salt.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bak Kut Teh is a popular dish in Malaysia and Singapore. It originated from the Hokkien dialect, which means "meat bone tea". It is traditionally made with pork ribs and a blend of herbs and spices.
Flavor profiles:
Savory, herbal, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and chili sauce.
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Region: Singaporean