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There are two types of fish here, on the bottom is Batang or Spanish Mackerel and the two on top are the more expensive Indian Threadfin (Leptomelanosoma indicum) or ngor her (午鱼) as we called it here. For the vegetable dish, it is Bok Choy Stir-Fry with minced pork, prawns and tomato. The spicy stingray is a leftover dish from last night meal.
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Mum’s Spicy Threadfin (午鱼) which is either the Indian Threadfin (Leptomelanosoma indicum) or the Fourfinger Threadfin (Eleutheronema tetradactylum). The threadfins are some of the more expensive fishes you can find in the local market and they are usually steamed or cooked with porridge for children as the fish has no fine bones.
The second dish is Cabbage Stir-Fry with prawns, minced pork and wedges of tomato to give some acidity. Lastly, Braised Five-Spice Pork Belly with shiitake mushrooms and garlic cloves to round up tonight’s meal.
The Braised Pork Bellies are leftover from last night’s dinner. Mum added in new eggs to make a fresh batch of braised eggs, The Spicy Indian Threadfin (Leptomelanosoma indicum) or 午鱼 is a highly prized and expensive fish in Singapore. The meat is very fine and it is usually used to make fish porridge (for babies).
