Fish Slice Bee Hoon

🛒 Ingredients

• Batang/Mackerel Fish Slices (raw) 150 g · 180 kcal
• Dried Rice Vermicelli (Bee Hoon) 50 g · 180 kcal
• Fish Broth (from fish bones/heads) 300 g · 15 kcal
• Evaporated Milk 50 g · 70 kcal
• Ginger, sliced 10 g · 8 kcal
• Garlic, minced 5 g · 7 kcal
• Choy Sum (or similar leafy green) 50 g · 15 kcal
• Tomato, sliced 50 g · 9 kcal
• Spring Onion, chopped 10 g · 3 kcal
• Vegetable Oil 10 g · 90 kcal
• Fish Sauce 10 g · 5 kcal
• Light Soy Sauce 10 g · 5 kcal

👨‍🍳 Instructions

1. Prepare the fish: Slice fish fillet thinly. Season lightly with white pepper and a pinch of salt if desired, then lightly dust with cornstarch.
2. Cook bee hoon: Blanch rice vermicelli in boiling water until tender, then drain and set aside.
3. Prepare the broth: In a pot, sauté ginger and garlic in a little oil until fragrant. Add fish broth, bring to a simmer, then stir in evaporated milk (if using) and bring back to a gentle simmer.
4. Cook the fish and vegetables: Gently add the seasoned fish slices to the simmering broth and cook for 1-2 minutes until just cooked through. Add choy sum and tomato slices, cooking briefly until tender-crisp.
5. Season the soup: Season the broth with fish sauce and light soy sauce to taste.
6. Assemble the dish: Place the blanched bee hoon into a serving bowl. Ladle the hot fish slices, vegetables, and broth over the noodles. Garnish with chopped spring onion and a dash of white pepper.