Chang Ji is located in the commercial centre of Taman Setia Indah. Setia Indah was once my food hunting ground. It's good to be back after Covid 😊
I reached here from Singapore very early before most Johoreans got up for breakfast 🤭
Chang Ji's fish menu is all on one page. The basic (default) fish is sea bass (which I am not a fan).
Then, they have wild catch of the day brought in by Orang Asli fishermen. Today, they have grouper, shark, wolf herring, squid, etc. Swee (good)🕺
I ordered the shark (price RM12).
First things first, the soup. It was cloudy white, medium body, and just mildly savoury sweet. I felt very little salt and MSG, if there was any. (The white also didn't come from tinned milk because if it did, I won't be recommending Chang Ji to you 😬 )
The chunks of shark meat were tender soft and subtly sweet. There were also pieces of soft tofu.
Tasted a bit of the spritely spicy savoury sourish sambal and my tastebuds woke up. This tasty chili sauce really brought out the subtle flavours of the soup and shark, accentuating the flavours of everything.
The kway teow was smooth but slightly thicker than I like.
Then, the staff brought a bowl of shark liver in soup. This is boss' treat, the waitress said 😁
The shark liver was like foie gras but much lighter and softer. It was softer than tofu, about the same firmness as good soft boiled egg white.
Saturated with very light oil, the liver bursted with the softest bite and flooded my mouth with oil lighter than olive oil and had a subtle sweetish taste.
Lovely ♥️
Then, the waitress came with a bowl of squid balls and fish bladder in soup.
I love the hand made squid balls' soft tender crunchy texture, and sweet, slightly peppery taste. I can feel soft crunchy bits of squid as it was chopped not blended.
The shark bladder was gummy subtly tacky with very subtle sweet taste.
After paying for my bowl of shark meat kway teow (the cashier declined to let me pay for the liver, bladder and squid), I went to say hello to the boss.
It's now that I realized it was Sky Yong whom I have not met for seven years. Sky said he recognized me from my back 🤣 I was sitting back to the kitchen as I wanted backlighting for the food 🤭
Sky was running Mary's Prawn Noodle stall at Ah Huat kopitiam when I first met him in 2016. Sky did well and opened Chang Ji in 2022.
Sky told me that his fish are wild caught by Orang Asli fishermen off Pengarang. His sea bass are also wild, not farm raised fish. Ah... that means Chang Ji's sea bass will not have earthly taste - I shall try it next time 👍
Sky said his fish soup are made with fish bones and head which he boil and simmer for at least four hours. (No tinned milk nonsense.)
I asked Sky about his Penang prawn noodle. Yes, he still serves it at his restaurant and he also has Mee Jawa 👍
Yay!! Now I have another good place for one of my favourite dishes. Next time, I shall also ask for fish roe. Thank you Aus Pe 🙏
Written by Tony Boey on 5 May 2023
🎗 Opinions in this blog are all my own as no restaurant or stall paid money to be featured
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