690g carp fish fillet
280g thick bee hoon (soaked overnight until soften and drained)
200g yam (cut into pieces)
100g salted vegetables (shredded and rinse several times and drained)
2 tomatoes (cut into wedges)
4 cloves garlic (peeled and chopped)
4 shallots (peeled and sliced)
Adequate cooking oil
3 tbsp concentrated chicken stock
3 tbsp Chinese cooking wine
1 tsp sesame oil
½ tsp ground white pepper
½ tsp salt
1 ½ cup evaporated milk
Some shredded young ginger, red chilli, Chinese celery and cilantro
- Pat dry the carp fish fillet with paper towel and deep-fry until golden brown. Remove and set aside.
- Deep-fry the yam until cooked. Remove and set aside.
- Scald the thick bee hoon in boiling water. Remove, drained and transfer into three separate serving bowl.
- Heat up 4 tbsp of cooking oil, saute the sliced shallot on low heat until crispy and golden brown. Remove and drained on paper towel to absorb excessive oil.
- Use the remaining shallot oil to saute the chopped garlic until golden brown. Dish out and set aside.
- Bring 1500ml of water to a boil.
- Add in concentrated chicken stock, Chinese cooking wine, sesame oil, ground white pepper, salt and shredded salted vegetables and bring to a boil and continue to simmer for 2 minutes.
- Add in tomato wedges, deep-fried yam and continue to simmer for 2 minutes.
- Add in evaporated milk and bring to a boil.
- To serve, arrange the deep-fried carp fish fillet on top of the thick bee hoon. Pour the soup on top, garnish with fried shallot, shredded young ginger, chopped spring onion, Chinese celery, cilantro, red chilli and garlic oil. Serve hot.