Fish Soup Bee Hoon
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Reader Rating: (1 Vote)

Ingredients:

Fish Stock

  • 1 kg snapper or grouper fish head / bones
  • 1 litre water
  • 1 cup evaporated milk
  • 4 cloves garlic, minced
  • 6 thin slices ginger
  • ⅓ cup Chinese cooking wine
  • 1 tbsp sesame oil
  • fish sauce
  • ground white pepper
  • oil

Noodles

  • 3 pcs snapper fillets, cubed (or anything similar)
  • 1 large tomato, cut into 8 wedges
  • 400 g Bee Hoon noodles (rice vermicelli)
  • choy sum
  • ½ cup flour
  • ½ cup cornstarch
  • spring onions, chopped to garnish
  • salt
  • freshly ground black pepper
  • oil

Instructions:

Fish Stock

  • In a large pot add small amount of oil, heat using medium heat then add the garlic and ginger, saute until garlic is golden brown.
  • Add fish head and let it fry in oil on all sides.
  • Pour water, Chinese cooking wine and fish sauce then let it boil. Simmer until fish head is soft and can easily break down, this might take around 30 minutes.
  • Using a fine seive strain the liquid into another pot, discard any solids. Set aside, simmering in very low heat while preparing for the rest of the dish.
  • Once ready add milk and sesame oil, simmer for 2 more minutes then pour on the noodles.

Noodles

  • In a bowl combine flour and cornstarch.
  • Season fish with salt and freshly ground black pepper, dunk into the bowl to coat fish.
  • Prepare a wok wil oil for deep frying, heat to 180C then deep fry fish for 6 minutes or until cooked.
  • While fish is cooking blanch the choy sum and cook noodles according to packet instructions, set aside.
  • Place noodles in bowls, together with some cooked fish, blanched bok choy and tomato wedges.
  • Pour some soup and into the bowl top with chopped spring onions to garnish then serve.

View the original recipe from ang sarap
Images by ang sarap

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