Mee Goreng Inspired Fish Salad in Sourdough Bread Bowls

Imagine the vibrant flavors of Singapore's beloved Mee Goreng, deconstructed into a refreshing fish salad. This delightful creation is served in a crusty sourdough bread bowl, offering a delightful contrast of textures and tastes – a fusion of East meets West that's sure to tantalize your taste buds.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

S$4.31

Season:

🌸 Spring•☀️ Summer•❄️ Winter•monsoon-comfort

Meal Type:

Lunch•Snack•Salad•Bread

Cuisine:

British

Main Ingredient:

Fish

Mood:

Healthy•Spicy

Ingredients

Servings

1loafSourdough Loaf(Choose a round sourdough loaf, about 8-10 inches in diameter)

S$3.25

500gramsFirm White Fish(Cod, snapper, or halibut work well. Ensure it's skinless and boneless.)

S$6.50

2tablespoonsVegetable Oil(For pan-frying the fish.)

S$0.10

200gramsMedium Shrimps (Optional)(Cooked and peeled)

S$3.50

1mediumOnion(Thinly sliced)

S$0.50

3clovesGarlic(Minced)

S$0.20

1Red Chili(Finely chopped (adjust to your spice preference))

S$0.40

0.3headChinese Cabbage (Wombok)(Shredded thinly)

S$0.75

1cupBean Sprouts(Rinsed well)

S$0.60

3Spring Onions(Chopped, for garnish)

S$0.50

2tablespoonsDark Soy Sauce

S$0.15

2tablespoonsSweet Soy Sauce (Kecap Manis)

S$0.30

1tablespoonOyster Sauce

S$0.25

1tablespoonLime Juice(Freshly squeezed)

S$0.20

0.5teaspoonWhite Pepper

S$0.05

To tasteSalt

Total Cost

S$17.25

S$4.31 per serving

The Method

1
Preheat the oven to 180°C (350°F). Prepare the sourdough bowls by carefully cutting out the top portion of the loaf, creating a hollow center. Remove the soft interior (save for later) and brush the inside of the loaf and the top portion with olive oil or melted butter. Bake for 8-10 minutes until lightly toasted and golden brown, achieving a satisfying crunch.
2
Cut the reserved sourdough interior into 1cm cubes. Toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and toast in the oven for the last 5 minutes of the bread bowls, until golden brown and crispy. Set aside to cool.
3
Season the fish fillets with salt and white pepper. Heat the vegetable oil in a large skillet over medium heat. Pan-fry the fish for 3-4 minutes per side, or until cooked through and easily flakes with a fork. Remove from the pan and let cool slightly before flaking into bite-sized pieces.
4
In the same skillet, add a little more oil if needed. Sauté the sliced onion and minced garlic until fragrant and softened, about 2-3 minutes. Add the chopped red chili and cook for another minute, releasing its spicy aroma.
5
Add the flaked fish and cooked shrimps (if using) to the skillet. Stir gently to combine with the onion, garlic, and chili mixture.
6
Pour in the dark soy sauce, sweet soy sauce (kecap manis), and oyster sauce. Stir well to coat the fish and seafood evenly with the sauce. Cook for 1-2 minutes, allowing the flavors to meld together. The aroma of the sauces mingling with the fish will fill your kitchen.
7
Remove the skillet from the heat. Stir in the shredded Chinese cabbage (wombok), bean sprouts, and lime juice. Toss gently to combine, ensuring the vegetables are lightly coated with the sauce. The salad should be vibrant with color and texture.
8
Taste and adjust the seasoning with salt if needed. Be mindful of the saltiness of the soy sauces.
9
To assemble, spoon the Mee Goreng inspired fish salad into the prepared sourdough bread bowls. Garnish with chopped spring onions and the crispy sourdough croutons. Serve immediately, allowing your guests to enjoy the combination of the warm, savory salad and the crunchy bread.
10
Enjoy the contrasting textures and vibrant flavours of this unique Singaporean-inspired creation!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer flavor, add a teaspoon of shrimp paste (belacan) to the skillet when sautéing the onions and garlic. Adjust the amount of red chili according to your preference for spiciness.

If you prefer a slightly sweeter salad, add a touch more sweet soy sauce (kecap manis). Prepare the sourdough bread bowls in advance and store them in an airtight container to maintain their crispness.

To make this even more authentic, substitute some of the Chinese Cabbage with cooked yellow Hokkien noodles. Add them during the last stage before serving. Garnish with fried shallots (optional).

Instead of serving in a bread bowl, this salad can also be served on toasted sourdough slices.

Cooking Equipment

Oven

Stove

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe