Fried Fish Bee Hoon Soup

Fried Fish Bee Hoon Soup Recipe

Servings: 4

INGREDIENTS:

• cooking oil
• 800 ml chicken stock
• 100g dried anchovies, washed
• 500 ml water
• 15g ginger, peeled
• 2 tsp fish sauce
• 20g rock sugar
• salt to taste
• white pepper powder to taste
• green vegetables of your choice
• 75 ml evaporated milk
• 300g silken tofu, cubed
• 1 tomato, wedged
• 1-2 tsp sesame seed oil
• blanched bee hoon
• spring onion
• fried shallots

(A) MARINATE:

• 300g salmon fillet
• 1 tsp salt
• 1 tsp white pepper powder
• 1 tsp sesame seed oil

(B) COATING: 

• 60g corn flour
• 20g rice flour
• 1 tsp chilli powder

     

(C) DIPPING SAUCE:

• chopped chilli padi
• light soy sauce

DIRECTIONS:

1. mix fish slices with ingredients (A) and let marinate in the fridge for 15 minutes.

2. whisk ingredients (B) together.

3. coat marinated fish with the flour mixture.

4. heat cooking oil for frying. once oil is hot, fry the coated fish slices until crispy and lightly brown. set aside when done.

5. add chicken stock and dried anchovies in a soup pot and boil for 30 minutes.

6. after that, discard anchovies from the soup. lower the heat while you're doing this.

7. then, add water, ginger, fish sauce, rock sugar, salt, white pepper powder, 

vegetables, milk, tomatoes and sesame seed oil into soup.

8. stir gently or you'll break the tofu into pieces. continue to cook for another 1 minute. 

9. prepare dipping sauce by chopping up some chilli padi and doused with light soy sauce.

10. serve fish soup over blanched noodles. garnish with a sprinkle of spring onions and fried shallots.

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