1 no x 800g threadfin fish
¼ tsp salt
Adequate cooking oil for pan frying
200g bee hoon (soaked until soften and drain)
2 tomatoes (cut into wedges)
2 cloves garlic (peeled and chopped)
1 litre water
½ cup evaporated milk
1 tbsp Chinese cooking wine
2 tbsp concentrated chicken stock
½ tsp salt
½ tsp ground white pepper
30g salted vegetables (shredded, soaked with water for 30 minutes, drain and squeeze dry)
1 thumb size ginger (peeled and shredded)
1 stalk spring onion (chopped)
1 red chilli (sliced)
¼ cup fried shallots
- Scale, gut and clean fish, wash, rinse and cut into thick slices. Pat-dry with paper towel and marinate with ¼ tsp salt and set aside.
- Heat up some cooking oil in a pan, pan-fry the fish pieces until golden brown, dish out and set aside.
- Leave 2 tbsp of oil in the pan, saute the chopped garlic until fragrant.
- Pour in 1 litre water and bring to a boil. Add in seasonings and tomatoes. Continue to simmer for a while.
- Meanwhile, bring a pot of water to a boil. Quick blanch the bee hoon, remove, drain and transfer into individual serving bowl.
- Add in evaporated milk and Chinese cooking wine into the soup and bring to a boil again. Turn off heat.
- To serve: Top few slices of pan-fry fish meat on top of individual serving bowl with bee hoon. Scoop in the hot soup enough to cover the bee hoon, garnish with some shredded salted vegetables, ginger, spring onion, fried shallot and red chilli.
- Serve immediately.