Fried Fish Bee Hoon Soup

Before this, I never knew I could reproduce this dish at home. It is one of my favourite dishes at the food courts and I always thought that it was a difficult dish to prepare. The first thing being the soup stock, and second being the fried fish. Thanks to a friend, I now know that it is actually very simple to do. Best of all, girl and hubby gave the thumbs up! Dear princess even requested it for her lunch tomorrow. :D

Here's the recipe. Thanks M, for sharing it.


For fried fish -

Use Ang Kor Li

Seasoning:

Salt

Pepper

Spring Onions

2-3 slices of ginger

1 tbsp each of cornflour and potato starch to coat fish before frying

For fresh fish -

Use Bak Tang Fish

Seasoning:

Salt

2 tbsp of potato flour

Mix potato flour in water and put fish inside. Put in fridge for 20mins to season.

Ingredients for fish stock:

1 inch of ginger (bruised)

4 to 5 garlic (bruised)

Fish bone

1 tomato cut into wedges

Evaporated milk

Hua Teow Chiew (or Chinese cooking wine)

Method:

1. Fry in oil the fish bone, ginger and garlic till fragrant.

2. When fragrant, add water.

3. Add 2 cubes of chicken stock.

4. Salt to taste.

5. Add about 2 tbsp evaporated milk or slightly more if preferred.

6. Add 1/3 tbsp cooking wine and turn off the flame immediately.


For the noodles, I used laksa noodles or thick bee hoon. Garnishes include seaweed, spring onions and fried shallots. You might like to add Szechuan vegetable to the soup if you prefer a slightly tangy flavour. Tofu is sometimes added to this dish as well.