D'Open Kitchen

COOKING FOR THE SOUL

Sliced Fish Soup Bee Hoon

Name: Sliced Fish Soup Bee Hoon
Prep time: 15 min
Cook time: 45 min
Ingredients: 800 g Golden Pomfret (or any white fish e.g. sea bass); 1.5 tbsp Fish Sauce; 1.5 tbsp Shaoxing Wine; 1/4 tsp White Pepper; 1 tbsp Corn Starch; 1/2 tsp Salt; 1/2 tsp Sesame oil; 1-2 pcs Fish Bones (whole with head); 1 pc Toasted Sole Fish; 50 g Anchovies; 3-4 slices Young Ginger (sliced thinly); 1 stalk Spring Onion (use the stem part only); 3 pcs Wong Bok Leaves; 2 pcs Tomatoes; 2 cubes Lump Sugar; 1 tablespoon Chinese Cooking Wine (Shaoxing Huatiao wine); 1-2 tbsp Evaporated Milk ((optional) ); 1 tbsp Chopped Spring Onions; 1 tbsp Deep Fried Shallots

Recipe by

Trish yee

Sliced fish bee hoon soup is probably the OL (office lady)'s favourite hawker food to eat druing lunch break. That is probably because this is one of the healthier hawker food you can find at the hawker centres. There are only two simple componments that make a really good fish soup and that are the broth and the quality of the fish used. The soup consists of vegetables such as cabbage and tomatoes etc. Evaporated milk is added at the last to make the broth more creamy and sweeter, some people love the milk while some doesn't. So the milk is completely optional. depending on one's preference.

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Prep Time 15

Cook Time 45

Course Main Course

Cuisine Singapore

Servings persons

Calories 352 kcal

Equipment

Pot
Scaler
Sieve

Ingredients

800 g Golden Pomfret or any white fish e.g. sea bass
1.5 tbsp Fish Sauce
1.5 tbsp Shaoxing Wine
1/4 tsp White Pepper
1 tbsp Corn Starch
1/2 tsp Salt
1/2 tsp Sesame oil

Broth:

1-2 pcs Fish Bones whole with head
1 pc Toasted Sole Fish
50 g Anchovies
3-4 slices Young Ginger sliced thinly
1 stalk Spring Onion use the stem part only
3 pcs Wong Bok Leaves
2 pcs Tomatoes
2 cubes Lump Sugar
1 tablespoon Chinese Cooking Wine Shaoxing Huatiao wine
1-2 tbsp Evaporated Milk (optional)

Garnish

1 tbsp Chopped Spring Onions
1 tbsp Deep Fried Shallots

Instructions

Wash & drain dry fish slices. Season with salt, shaoxing wine, white pepper, cornstarch, soya sauce and sesame oil. Let it marinate in the fridge while you prepare for the fish stock.
Wash & drain dry fish bones.
In a deep pot, deep fry fish bone, ginger until fragrant & fish bones are golden brown, drain and set aside.
In another stock pot, toss in ginger, scallions (white part only), and fish bones.
Pour in 1-1/5 litre of water, add in cabbage and dried sole fish. Let it boil until the stock turns milky. Drain and filter stock, set aside.
In the pot of fish stock, transfer fish slices into the pot with tomatoes, Season with salt and pepper and more shaoxing if you prefer. Add in your lump sugar.
Gather lettuce at the bottom of the bowl, top up with fish slices and soup. Garnish with scallions, shallots & a dash of sesame oil.
scallions, shallots & a dash of sesame oil.
Serve hot with rice or noodles of your choice.

Notes

Use any type of white fish, etc sea bass, Batang or grouper to cook your sliced fish bee hoon
If you find deep frying the fish head or the bones troublesome, you can use a blow torch to torch the head and bones to give it flavour

Nutrition

Serving: 650gCalories: 352kcalCarbohydrates: 48g

Keyword asian, fish, hawker, healthy, soup

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.