Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 200g dried rice vermicelli (bee hoon)
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 liter water
- 1 tomato, cut into wedges
- 1 carrot, sliced
- 1 stalk celery, sliced
- Salt and pepper to taste
- Coriander leaves for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Rinse the fish fillet and pat dry. Cut into bite-sized pieces and set aside.
2. Soak the dried rice vermicelli in cold water for 10 minutes or until soft. Drain and set aside.
3. Heat the vegetable oil in a large pot over medium heat.
4. Add the sliced onion, minced garlic, and sliced ginger. Saute until fragrant.
5. Add the fish fillet and saute for 2 minutes.
6. Add the soy sauce, oyster sauce, fish sauce, and sugar. Stir to combine.
7. Pour in the water and bring to a boil.
8. Add the tomato, carrot, and celery. Simmer for 10 minutes or until the vegetables are tender.
9. Season with salt and pepper to taste.
10. Add the soaked rice vermicelli and cook for another 2 minutes.
11. Ladle the soup into bowls and garnish with coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used instead of fish fillet.
- Chicken broth can be used instead of water.
- Other vegetables like bok choy or spinach can be added.
Variations:
- Add sliced mushrooms for extra flavor.
- Use prawns or squid instead of fish fillet.
- Add chili flakes or chili oil for a spicy kick.
Tips and tricks:
- Soak the rice vermicelli in cold water to prevent them from sticking together.
- Use fresh ginger for a more aromatic soup.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with coriander leaves.
Garnishes:
Coriander leaves
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
- Stir-fried vegetables
- Spring rolls
- Dumplings
Troubleshooting advice:
- If the soup is too salty, add more water or broth.
- If the soup is too bland, add more seasoning.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Fish soup bee hoon is a popular dish in Singapore and Malaysia. It is believed to have originated from the Teochew cuisine.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese