Fish like red snapper, grouper, threadfin cod, can be battered and deep fried, ready to be added to a very delicious soup, which may have mee hoon.
In SArawak, this special soup with deep fried battered fish is a good coffee shop item. In fact it may be only available in some specialty fish shops in some towns.
Sometimes the soup is made milky by the addition of evaporated milk. A tablespoon or two of xiao xin wine added to the fish soup will take away any fishy smell and brings the dish is the next level.
In fact some writers even wrote that this recipe originated in Hong Kong. However it must have been the work of an innovative chef who had liked the special thick fish chowder of the coasts of England and North America.
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