Beehoon Noodles/ Fried Fish Soup

Beehoon Fried Fish Soup

Ingredients

Beehoon noodles(rice vermicelli)

400g beehoon 

Scald the beehoon noodles for 1-2 minutes in boiling water.Drain and put aside.

Fried Fish Fillet.

1 kg frozen dory fish fillet

Corn flour (coating)

1/2  level teaspoon salt

1/2  level tablespoon  sugar

white pepper

Method

Cut the fish fillet .

Marinate it with salt,sugar and pepper for 20-30 minutes.

Coat the fish fillet with corn flour.

Deep fry till golden brown.

Soup

1 thumbsize ginger(slice)

1 medium size onion  about 50gram(cut into 4)

2 pandan leaves/screwpine leaves(tie into a knot)

2 cubes chicken stock

2 stalk spring onions(cut into 3 cm)

white pepper

salt

sugar

2 tablespoon olive oil/cooking oil

4 litres water

Method

Heat olive oil in a pot.

Fry the ginger and onion until fragrant.

Pour in water and bring to boil.

Add in pandan leaves,chicken cubes,salt,sugar,white pepper and spring onions.
Allow soup to simmer for a while before removing from heat.


Sweet Chilli  Soya Sauce.
10 bird's eye chillies / 4 red chillies(finely slice)
2-4 tablespoon sweet soya sauce
2 tablespoon fresh small lime juice


Serving.
Put cooked beehoon noodles into individual serving bowls.
Pour soup over noodles.
Garnish with fried fish fillet,spring onion,tomatoes and crisp fried shallots.

Serve hot with sweet chilli soya sauce.

Beehoon Fried Fish Soup