Fish Soup Bee Hoon
- 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
- 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
- freshly ground black pepper
- 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.
- 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.