[Food] Making Imperial Empurau Fish Noodles

One of the fish served at our signature Chinese restaurant Feng Shui Inn, the freshwater empurau is arguably the world’s most expensive fish. Wild caught from the rivers in Malaysia, the fish’s special fruit diet renders its meat tender and aromatic. Belonging to the carp family, this rare catch requires clean and quiet waters to spawn.

2kg empurau fish freshly fished out from the tank

For this Lunar New Year, Feng Shui Inn has created a special ala carte menu that includes the innocuous-looking but very tasty Imperial Empurau Fish Noodles with Fish Paste. Only 10 portions will be served daily from now until  February 6. Lower grade fish is usually used to make such fish noodles but head chef Li Kwok Kwong of Feng Shui Inn has daringly experimented with empurau fish to rave reviews. Here’s a look at how the dish is prepared.

 

Chef Li starts with deboning the empurau fish before mincing the fillets.

Transferring the minced fish into a plate, Chef Li combines it with egg white, wheat flour and a pinch of salt. Adding the right amount of egg white and flour is crucial because if you don’t add enough, the noodles will break easily during the cooking process. Finally, the fish mixture is transferred into a piping bag and is ready to enter the fire.

After firing up a wok of boiling water, Chef Li pipes in the fish mixture to form uniform strands of noodles. The cooking process takes about two to three minutes and…

Voila! You’ve got your empurau noodles!

Top it up with some nutritious gravy, simply sautéed slices of empurau fish and the dish is ready to be served!

A sampling of the Imperial Empurau Fish Noodles with Fish Paste dish!

 

Feng Shui Inn is located at Level B1 M, Crockfords Tower. Opening hours are 11:30 am – 3:00 pm (lunch), 3:00 pm – 6:00 pm (high tea), and 6:00 pm – 11:00 pm (dinner).

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