Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 200g bee hoon (rice vermicelli)
- 2 tablespoons oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 4 cups fish stock
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Soak the bee hoon in cold water for 10 minutes or until soft. Drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Stir well and cook for 1-2 minutes.
4. Add the fish stock and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add the fish fillet and cook for 5-7 minutes or until the fish is cooked through.
6. Add the coconut milk, fish sauce, and lime juice. Stir well and season with salt and pepper to taste.
7. Add the soaked bee hoon and cook for 2-3 minutes or until heated through.
8. Ladle the soup into bowls and garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Fish fillet: any white fish such as cod, haddock, or tilapia
- Fish stock: chicken or vegetable stock
- Coconut milk: heavy cream or evaporated milk
- Fish sauce: soy sauce or oyster sauce
- Bee hoon: rice noodles or egg noodles
Variations:
- Add vegetables such as carrots, bell peppers, or bok choy.
- Use shrimp or squid instead of fish fillet.
- Add more spices for a spicier soup.
Tips and tricks:
- Use fresh fish fillet for the best flavor.
- Soak the bee hoon in cold water to prevent it from sticking together.
- Adjust the amount of spices to your liking.
Storage instructions:
Store 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 fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Serve with crusty bread or steamed rice.
Suggested side dishes:
- Grilled vegetables
- Naan bread
- Papadum
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Fish soup is a popular dish in many cultures around the world. In India, fish soup is often made with coconut milk and spices.
Flavor profiles:
Spicy, savory, and creamy.
Serving suggestions:
Serve the soup hot with crusty bread or steamed rice.
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Region: Singaporean