Directions

Debone the red-spotted grouper and slice them into small filets

Pan-fry the fish head and bones then boil into soup with water, ginger and spring onion

Boil laksa in hot water and drain for later use

Use a small wok to bring the soup to a boil, add fish fillets into the soup along with a dash of of salt, pepper, sesame oil and few drops of evaporated milk to taste

Pour the soup into the laksa and garnish with choy-sum, fried shallots, spring onion and coriander.