Ah Chuan Fish Soup 阿全鱼汤

Ah Chuan Fish Soup is run by Ah Chuan and Xiao He (younger brother). Ah Chuan does all the cooking while Xiao He serves the orders. Both are very dedicated to their business.

I was witnessing Ah Chuan’s cooking and could tell by the seriousness in his look that he takes pride in his “job”. This young man modified what he had apprenticed years ago and made the fish soup recipe better. There’s an ingredient he felt totally boosted the taste of his dish.

The taste boosting ingredient is not the freshness of fish although of course that is of the utmost priority and importance. The secret to Ah Chuan’s delicate and tasty soup is “Tee Poh Fish” (Dried Flat Fish Fillets), cut into small pieces, deep fried till crispy, and grounded. “A lot of hard work and cost”, said Ah Chuan. And this alone accounts for 50% of his soup’s flavouring!

I’d like to highlight the handmade 100% fish meat fish balls from Ah Chuan Fish Soup. They have unique texture. After I took on the first bite, the fish balls just burst into “air” like feel. None of the solid, compact and dense texture which I usually get from eating fish balls. It is far more pleasant than the factory made ones. It was in fact quite delightful after a few more chew albeit not much to chew on. Luckily, there were 2 fish balls.

There are a few types of fish you can choose from for different pricing on his menu but the standard ones are made with black snapper or “Orh Tjo” 黑 鯛. I sincerely hope I got the name of the fish right. Please do not flame me if it’s wrong.

No worries even on a cold rainy day, which I encountered that morning, as all your meals bought from Ah Chuan will always be served piping hot. He only cooks them when you place your order.

There’s no pork product in the meals he serves as Ah Chuan hopes to attract and garner more non Chinese patrons.

The basic soup stock. What's the secret in the bag?

The basic soup stock. What’s the secret in the bag?

Bring the soup base to a fast boil.

Bring the soup base to a fast boil.

Adjusting the seasoning.

Adjusting the seasoning.

Add in the fish.

Add in the fish.

When the fish is nearly cooked, noodles of your choice would be added.

When the fish is nearly cooked, noodles of your choice would be added.

The food is cooked when ordered so it's always piping hot!

The food is cooked when ordered so it’s always piping hot!

See what I mean? :D

See what I mean?
😀

Ah Chuan seemed very dedicated in his business.

Ah Chuan seemed very dedicated in his business.

And he is very friendly. Even took some time to come sit with Tony and I.

And he is very friendly. Even took some time to come sit with Tony and I.

Watching him cook, I could sense he takes pride.

Watching him cook, I could sense he takes pride.

Standard orders.

Standard orders.

While Ah Chuan does all the cooking...

While Ah Chuan does all the cooking…

Xiao He (Ah Chuan's younger brother) will prepare the spoons, chopsticks and dipping sauce before serving the customers.

Xiao He (Ah Chuan’s younger brother) will prepare the spoons, chopsticks and dipping sauce before serving the customers.

Red Snapper - some customers prefer head parts of the fish.

Red Snapper – some customers prefer head parts of the fish.

This is the standard version using Black Snapper fillet.

This is the standard version using Black Snapper fillet.

We had the fish soup with kway teow (rice noodles).

We had the fish soup with kway teow (rice noodles).

The fish balls had unique texture.

The fish balls had unique texture.

The chilli padi provided some zing to the broth.

The chilli padi provided some zing to the broth.

Fish was definitely fresh! Ah Chuan said he doesn't operate on Mondays as the wet market is closed. He buys fish fresh from the market daily for his business.

Fish was definitely fresh! Ah Chuan said he doesn’t operate on Mondays as the wet market is closed. He buys fish fresh from the market daily for his business.

Tony Johor Kaki and the brothers.

Tony Johor Kaki and the brothers.

Xiao He, myself and Ah Chuan.

Xiao He, myself and Ah Chuan.

Xiao He was a bit camera shy but after some coaxing he joined us. Ah Chuan also insisted we (Tony & I) join in the photo sessions when I requested the two brothers to pose for me. This picture was taken by Mrs. Tan of Tan Kee Cathay Laksa.

Xiao He was a bit camera shy but after some coaxing he joined us. Ah Chuan also insisted we (Tony & I) join in the photo sessions when I requested the two brothers to pose for me. This picture was taken by Mrs. Tan of Tan Kee Cathay Laksa. These two stalls are across each other and they displayed very warm neighbourliness.

Ah Chuan Fish Soup. A delightful and refreshing meal.

Ah Chuan Fish Soup.
A delightful and refreshing meal.

Ah Chuan Fish Soup 阿全鱼汤
Inside Restoran Shang Ji.
141-142, Jalan Lumba Kuda,
Bukit Chagar 80300,
Johor Bahru, Johor.
Malaysia.

Operating hours: 7am – 2pm (till sold out)
Closed on Mondays.

Happy food trailing 😀

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Comments
2 Responses to “Ah Chuan Fish Soup 阿全鱼汤”
  1. Janet Rörschåch says:

    Sam! That soup looks amazing. I particularly liked how you highlighted Ah Chuan’s dedication to his craft. Interestingly enough , dried food often is more intensely flavored than the fresh. That he utilizes this fact is pretty awesome.

    • Sam Han says:

      Oh Janet, I’m so sorry I just saw this. I have changed my comment setting to be “approved” so that i will not miss replying again. My comments in dashboard are not showing up. Hopefully this will work.

      Yes, dried stuff seems to have more flavours 😀

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