Frankly speaking, I have never tried making this soup in fear it tastes fishy and intolerable. Maybe after a month of fish related dishes in my diet, I decided to be brave and try it out. I have had this recipe for quite a while but there was always a better alternative soup to brew which the bottom line says “non-fish base”.

I guess you know by now, I am very selective of my fish dishes. Here’s a dish I would highly recommend to all my readers who don’t have a love affair with fish dishes. This is my mom’s favourite twice-cooked fish recipe. You may use other small fishes like baby ma-yaw but for the authentic style recipe, we love to use fish head pieces. I usually settle for a fairly large sek-pan head or even a ma-yaw head. The stomach side of the big fish is also quite good for this recipe because it has the fish oil factor and the smooth texture.