Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try food from another stall.
This time, I ordered stir-fried sea fish and rice from the Li Ji Lala noodles stall, which cost RM18.90 per plate.
The main dish is made of chunks of fried sea fish fillet, stir-fried with vegetables such as okra (lady’s fingers), onions, spring onions, and chilli slices. It’s coated in a light soy-based sauce that’s savoury with a touch of sweetness and heat. The crispy exterior of the fried fish soaks up the sauce, giving each bite a balance of texture and flavour. Paired with plain white rice, it becomes a hearty, balanced meal.
Using fried fish fillets in stir-fries is common in Cantonese and Hakka kitchens. It’s a practical alternative to steaming a whole fish, especially in fast-service settings like food courts.
Though not a native Chinese vegetable, okra became common in Malaysia and Singapore through local agriculture and trade. Chinese cooks in Southeast Asia often combine it with chilli and soy-based sauces to suit regional tastes.
In busy urban centres like Kuala Lumpur, stalls such as Li Ji Lala Noodles make traditional-style dishes quick and convenient. Instead of elaborate restaurant versions, you get a hearty, balanced plate of rice and protein-rich fish that feels homely yet practical for daily dining.
This dish is essentially a homestyle Cantonese stir-fry adapted for Malaysian Chinese food culture, combining the universal love for fried fish with local vegetables and flavours.
