Fish Meat Bee Hoon Soup

Ingredients: (serves 2)

390g fish fillet

180g bee hoon (soaked until soften and drained)

1 cup salted vegetables (shredded, soaked in water for 30 minutes, rinse a few times and squeezed dried)

1 tbsp caster sugar

1 tbsp shallot oil

1-inch young ginger (sliced)

2 cloves garlic (sliced)

1 tbsp cooking oil

2 tomatoes (cut into wedges)

4 cups water

½ cup evaporated milk

Adequate cooking oil for pan-frying

Marinade:

½ tsp salt

1/8 tsp ground white pepper

1 tbsp corn starch

Seasonings:

1 tbsp concentrated chicken stock

½ tsp salt

¼ tsp ground white pepper

2 tbsp Chinese cooking wine

Garnishing:

2 tbsp shredded young ginger

2 tbsp fried shallots

2 tbsp chopped spring onion

Some cilantro leaves

Preparation Instructions:

  1. Marinate the fish fillet with salt, ground white pepper and corn starch. Set aside.
  2. Heat up a non-stick skillet with adequate cooking oil for pan-frying. Pan-fry the fish fillet until crispy and golden brown. Remove, drained and set aside.
  3. Heat up a non-stick skillet, dry fry the salted vegetables until fragrant. Add in shallot oil and caster sugar. Stir-fry until sugar dissolved. Remove and set aside.
  4. Heat up a wok with 1 tbsp of cooking oil. Saute the sliced young ginger and garlic until fragrant.
  5. Add in 4 cups of water and bring to a boil.
  6. Add in tomato wedges, concentrated chicken stock, salt and ground white pepper and simmer for 2 minutes.
  7. Add in evaporated milk and bring to a boil again.
  8. Add in bee hoon and simmer for 1 minute.
  9. Add in Chinese cooking wine.
  10. Dish out the bee hoon with soup to two separate serving bowls. Top with pan-fried fish fillet and salted vegetables. Garnish with shredded young ginger, fried shallots, chopped spring onion and cilantro leaves. Serve hot.
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