Fish with su­pe­rior soup

Time Out Malaysia Eating and Drinking Guide - - EATING -

There’s steamed fish. And then there’s steamed fish im­mersed in a ro­bust seafood stock and buried un­der an avalanche of minced ginger purée, squid, lala as well as prawns. The chef did our patin fish jus­tice by do­ing very lit­tle to it: The fish is im­mac­u­lately but­ter­flied and slathered with a thick coat of ginger that’ll make your head swim – just about the best thing on a rainy day. You eat it like this: Work down one side of the spine at a time, adding a glob of ginger purée to each bite.

Eat­ing & Drink­ing 2015/2016

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