Grandpa’s Pomfret Soup 外公鱼汤  16.8

threadfin collagen broth, sliced pomfret fish, dried scallops, traditional Teochew accompaniments, jasmine rice

MY FAMILY HAS BEEN SEAFOOD WHOLESALERS FOR 3 GENERATIONS

This fish soup is special to us. The collagen broth is made from threadfin bones and dried scallops. Threadfin’s the king of Southeast Asian waters, sweet and nutritious, the top choice for babies and mothers during confinement. The sliced fish is pomfret, a Teochew favourite for its fine flavour and texture. Accompaniments from land and sea complete the deeply nutritious, delicious dish

Our family’s wholesale business is Hai Sia Seafood. My grandpa sold fish along River Valley Road as a street hawker. My father’s story is a microcosm of the Singapore Story. Starting as a street hawker, he moved into a wet market at the first new town in Singapore, Queenstown. From there, to a small factory in Redhill, before moving to Jurong Fishery Port, where our factory is one of the only two factories within the port area. My brother is now running Hai Sia. This soup spans 3 generations of the Ang family, and it’s named in my father’s honour

我家卖鱼，卖了三代

从前爷爷天未破晓，就到新巴刹鱼巿场采购鱼鲜。他每天追赶着太阳，早晨在水廊头，合成发巴刹内的摊位贩卖，下午就挑担子，在皇家山脚，游泳馆対面叫卖。父亲是长子，少年时就开始帮爷爷。从流动街贩，到美玲路巴刹有了自己的摊位，再到红山区的小工厂，一直发展到现在位于裕廊中央鱼市场内的现代化工厂 。时光冉冉，父亲连同他的兄弟手足，一步一脚印建立了 “海声鱼业”。

父亲的故事，可以说得上是新加坡故事的一个缩影 - 从无到有，一双双勤劳的手，一颗颗诚挚的心。

很多当年的巴刹已经成为了历史， 可是我们家的故事仍在继续。而有一道菜， 贯穿这整半个世纪的故事， 一直让我魂牵梦絮，那就是父亲的鱼汤。

好的鱼汤最讲究食材。父亲的鱼汤，汤底是用午鱼和干贝熬的，特别营养， 特别适合婴儿与坐月子的妈妈享用。浓郁的汤底配搭上潮州人的最爱 - 鲳鱼，蘸上一点普宁产的豆酱，滋味万千。所谓 “山海相会” ，不过如此。这不仅是我童年的味道，至今仍是餐桌上的常客。

薪火相传，我弟继承了父业， 我开了自己的海鲜餐馆 。 而父亲，在前年幸福地当上了外公。 我们选择在这个特殊时期推出这道家传的鱼汤，就是希望让这口温暖的滋味感染更多的新加坡家庭，为新加坡打气，加油。