Ingredients with Measurements:
- 500g white fish fillet
- 200g rice vermicelli noodles (bee hoon)
- 1 liter fish stock
- 1 liter water
- 2 tomatoes, cut into wedges
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 2 stalks lemongrass, bruised
- 2 red chili peppers, sliced
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. Rinse the fish fillet and cut into bite-sized pieces. Set aside.
2. Soak the rice vermicelli noodles in cold water for 10 minutes until soft. Drain and set aside.
3. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, ginger, lemongrass, and chili peppers. Stir-fry for 2-3 minutes until fragrant.
4. Add the fish stock and water to the pot. Bring to a boil.
5. Add the fish fillet to the pot and simmer for 5-7 minutes until cooked through.
6. Add the tomatoes, fish sauce, soy sauce, and oyster sauce to the pot. Simmer for another 5 minutes.
7. Season with salt and pepper to taste.
8. To serve, divide the rice vermicelli noodles into bowls. Ladle the fish soup over the noodles. 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 per serving: 300
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 1200mg
Total carbohydrate: 30g
Dietary fiber: 2g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- Any white fish fillet can be used, such as cod, haddock, or tilapia.
- Chicken stock can be used instead of fish stock.
- Red pepper flakes can be used instead of fresh chili peppers.
Variations:
- Add shrimp or squid to the soup for a seafood medley.
- Use chicken or beef instead of fish for a different flavor.
- Add vegetables such as bok choy, carrots, or mushrooms to the soup.
Tips and tricks:
- Use fresh fish for the best flavor.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Soak the rice vermicelli noodles in cold water to prevent them from sticking together.
Storage instructions:
Leftover soup can be stored 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 with a garnish of fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
Serve the soup with a side of stir-fried vegetables or a fresh salad.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too bland, add more fish sauce or soy sauce to taste.
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:
Singaporean fish soup bee hoon is a popular street food in Singapore. It is a flavorful and comforting soup that is enjoyed by locals and tourists alike.
Flavor profiles:
The soup is savory and slightly spicy, with a hint of sweetness from the tomatoes. The rice vermicelli noodles add a chewy texture to the dish.
Serving suggestions:
Serve the soup hot with a side of steamed rice or crusty bread.
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Region: Singaporean