One of my favourite things to do in Johor is to drive to Pontian, buy fresh seafood from the Pontian Fish Market and let the 代炒 zhi char stalls at the market cook it for us.
The best time at the fish market is around 9am - 11am as lorry loads of seafood arrive from the jetty straight off the fishing boats returning from the Malacca Straits. The seafood at Pontian are famous for their ocean freshness.
More about Pontian Fish Market 👈 click
We let our buddies who know their seafood and prices do the marketing on our behalf 😄 They came back with 2 white pomfret, 1 red grouper, 1 kilo of ang kar (red leg) prawns, 1 kilo of squid - all for almost RM300. 👆 It is always good to come with friends who know fresh seafood and prices, because it is possible to get not too fresh fish and be overcharged in Pontian.
There are 2 代炒 zhi char stalls at the fish market - Ah Huat and Andy.
Today, we went to Andy's stall 好来海鲜代炒. (Video is by courtesy of Su-Lin. Thank you.)
We had one of the white pomfrets done Teochew steamed 潮州蒸. All of us were blown away by the super freshness of the fish. The fish was tender with subtle springy firmness to the bite and had a clean tasting natural sweetness.
The second white pomfret was done "clear steamed" 清蒸. It was simply steamed with light soy sauce, and dressed with aromatic oil and fried julienned ginger. The fish was equally good (tenderly firm and sweet), though the sauce was relatively flat tasting.
We had the red grouper done Cantonese steamed 广府蒸. The fish was oh.. so... fresh and tenderly sweet. Of the three styles of steaming here, we all prefer their Cantonese steam.
The savoury sauce was laced with aromatic sesame oil which is interesting in itself, yet did not overpower the delicate natural sweetness of the fresh fish.
We had half kilo of prawns done har lok 虾碌 style i.e. fried with soy sauce. Andy's crew cleaned and de-veined the prawns for us before cooking.
The other half kilo of prawns, we had them done kam heong 甘香 style. All of us liked the kam heong style better because the flavours were more layered and interesting due to garlic and spices in addition to the soy sauce. Needless to say, the prawns were superbly fresh.
A kilo of fresh small squid battered and fried to a golden crisp outside, while the inside remained tender and juicy sweet.
For carbs we had a large sharing plate of seafood hor fun. We love the savoury sweet sauce as well as the taste and smell of wok hei (caramelization) in the kway teow noodles. (I wished Andy used hor fun instead of kway teow, which would make this dish perfect.)
We rounded up our feast with orh nee. The hand ground yam paste was soft and had a bit of graininess which we like. There were layers of sweetness from the yam, sweet potatoes, gingko nuts, coconut milk etc. We appreciate it that the dish was not overly sweet. There was no lard used in this orh nee which was greased with aromatic (fried shallot) oil.
Recommended for you 👍 We happily demolished all the seafood and enjoyed ourselves thoroughly. The seafood was super fresh and Andy did a good job in bringing out their natural flavours. Our sumptuous and scrumptious meal cost us less than RM450 in total (ingredients plus cooking included).
More Pontian foodie with Johor Kaki 👈 click
Restaurant name: 好来海鲜 stall in Ong Siew Lian Coffee Shop
Address: 14, Jalan Limau Kasturi, Taman Suraya Indah, Pontian, Johor (at the Pontian Fish Market)
GPS: 1°28'34.8"N 103°23'32.6"E 🌐 1.476322, 103.392390
Tel: 016 705 8958
Hours: 8:30am to 3:00pm (Monday off)
Date visited: 27 Sep 2019