Ingredients with Measurements:
- 500g white fish fillets, sliced
- 200g bee hoon (rice vermicelli)
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 stalks lemongrass, bruised
- 1 thumb-sized ginger, sliced
- 1 red chili, sliced
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp miso paste
- 1 liter water
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Large pot
- Soup ladle
Step-by-Step Instructions:
1. Soak the bee hoon in cold water for 10 minutes or until soft. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, lemongrass, ginger, and chili. Cook for 2-3 minutes or until fragrant.
3. Add the fish fillets, fish sauce, soy sauce, and miso paste. Stir gently to combine.
4. Pour in the water and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes or until the fish is cooked through.
5. Season with salt and pepper to taste.
6. Add the soaked bee hoon and cook for another 2-3 minutes or until the bee hoon is soft.
7. 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:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrate: 25g
Dietary fiber: 2g
Sugar: 2g
Protein: 25g
Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish such as cod or haddock.
- Miso paste can be substituted with soybean paste or oyster sauce.
- Fresh coriander leaves can be substituted with parsley or spring onion.
Variations:
- Add vegetables such as bok choy, carrots, or mushrooms for a more nutritious soup.
- Use chicken or beef broth instead of water for a richer flavor.
- Add coconut milk for a creamier soup.
Tips and Tricks:
- Do not overcook the fish or it will become tough and rubbery.
- Adjust the amount of chili according to your preference for spiciness.
- Soak the bee hoon in cold water to prevent it from sticking together.
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 individual bowls and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Serve with steamed rice or crusty bread.
Suggested Side Dishes:
Steamed vegetables or a side salad.
Troubleshooting Advice:
If the soup is too salty, add more water to dilute the flavor.
Food Safety Advice:
Make sure the fish is cooked through before serving.
Food History:
Bee hoon is a type of rice vermicelli commonly used in Southeast Asian cuisine.
Flavor Profiles:
The soup is savory with a hint of sweetness from the fish and a spicy kick from the chili.
Serving Suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Japanese