Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 200g bee hoon (rice vermicelli)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1-inch ginger, sliced
- 2 stalks lemongrass, bruised
- 2 red chili peppers, sliced
- 1 tomato, diced
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 liter water
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot
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, sauté the onion, garlic, ginger, lemongrass, and chili peppers until fragrant.
3. Add the tomato and cook until it softens.
4. Add the water, tamarind paste, fish sauce, soy sauce, and sugar. Bring to a boil.
5. Add the fish fillet and simmer for 10 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. To serve, place some bee hoon in a bowl and ladle the soup and fish over it.
8. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 2g
Carbohydrates: 35g
Protein: 22g
Substitutions for ingredients:
- Fish fillet: can be substituted with prawns or squid
- Tamarind paste: can be substituted with lime juice
- Bee hoon: can be substituted with other types of noodles
Variations:
- Add vegetables such as bok choy or spinach to the soup
- Use coconut milk for a creamier soup
- Add curry powder for a spicier soup
Tips and tricks:
- Use fresh fish for the best flavor
- Adjust the amount of chili peppers according to your preference for spiciness
- Soak the bee hoon in cold water to prevent it from becoming mushy
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a spoon and chopsticks.
Garnishes:
Fresh coriander leaves
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables
Troubleshooting advice:
- If the soup is too sour, add more sugar to balance the flavors.
- If the soup is too salty, add more water to dilute the seasoning.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Malaysian fish soup bee hoon is a popular dish in Malaysia, Singapore, and other Southeast Asian countries. It is a comforting and flavorful soup that is often enjoyed for breakfast or lunch.
Flavor profiles:
The soup is sour, savory, and slightly sweet with a hint of spiciness.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian