Some call it 'Masak Singgang' and some call it 'Sup Ikan' or fish soup, depending which part of Malaysia, you are from....

My kids were a little apprehensive when I placed this dish before them for dinner. They have not seen nor taste anything like this before... fortunately they are game to try...

I used Rosie Job fish cutlets for this....Its nice sweet, firm flesh fish...

• 2 cm ginger - julienne
• 600 gm potatoes - quartered or cut into bite size
• 60gm soo hoon or tang hun or mung bean noodles or glass noodle... they are all the same thing - soaked in cold water
• 10 shallots - deep fry till crispy
• 6 garlic - thinly sliced
• Spices: 1 teaspoon of coriander seeds, black pepper, cumin and fennel. 1 star anise, 3 cloves, 1 asam keping, cinnamon stick
• 2 spring onion stalks, and 1 stalk of celery. both thinly slice.

Boil the spices, garlic, ginger in a saucepan, add celery, potatoes and asam keping until the potatoes are soft and tender. Salt to taste. Add fish and lastly add soo hoon. Once the fish is cooked, sprinkle crispy shallots and spring onion.