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
½ tsp salt
1/8 tsp ground white pepper
1 tbsp corn starch
1 tbsp concentrated chicken stock
½ tsp salt
¼ tsp ground white pepper
2 tbsp Chinese cooking wine
2 tbsp shredded young ginger
2 tbsp fried shallots
2 tbsp chopped spring onion
Some cilantro leaves
- Marinate the fish fillet with salt, ground white pepper and corn starch. Set aside.
- 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.
- 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.
- Heat up a wok with 1 tbsp of cooking oil. Saute the sliced young ginger and garlic until fragrant.
- Add in 4 cups of water and bring to a boil.
- Add in tomato wedges, concentrated chicken stock, salt and ground white pepper and simmer for 2 minutes.
- Add in evaporated milk and bring to a boil again.
- Add in bee hoon and simmer for 1 minute.
- Add in Chinese cooking wine.
- 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.