Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 300g bee hoon (rice vermicelli)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 red chillies, sliced
- 1 green chilli, sliced
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 litre water
- 1 stalk spring onion, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Rinse the fish fillet and cut into bite-sized pieces. Set aside.
2. Soak the bee hoon in cold water for 10 minutes or until softened. Drain and set aside.
3. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, ginger, and chillies. Saute for 2-3 minutes or until fragrant.
4. Add the fish fillet and stir-fry for 2-3 minutes or until lightly browned.
5. Add the fish sauce, soy sauce, sugar, salt, and black pepper. Stir to combine.
6. Pour in the water and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes.
7. Add the soaked bee hoon and let it cook for 2-3 minutes or until softened.
8. Garnish with chopped spring onion and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 305
Fat: 4g
Protein: 27g
Carbohydrates: 42g
Fiber: 2g
Sugar: 3g
Sodium: 1045mg
Substitutions for ingredients:
- Fish fillet: any white fish such as cod, haddock, or tilapia
- Red chillies: bird's eye chillies or dried chilli flakes
- Green chilli: jalapeno or serrano pepper
- Vegetable oil: canola oil or peanut oil
- Fish sauce: soy sauce or oyster sauce
Variations:
- Add vegetables such as bok choy, spinach, or carrots
- Use chicken or beef instead of fish
- Add coconut milk for a creamier soup
Tips and tricks:
- Soak the bee hoon in cold water to prevent it from sticking together
- Use fresh fish for the best flavor
- Adjust the amount of chillies according to your preference for spiciness
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 individual bowls and garnish with chopped spring onion and lime wedges.
Garnishes:
Chopped spring onion and lime wedges
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
- Spring rolls
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the heat.
- If the soup is too salty, add more water or a squeeze of lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Fish soup bee hoon is a popular dish in Singapore and Malaysia. It is often served as a breakfast or lunch dish.
Flavor profiles:
Spicy, savory, and slightly sour
Serving suggestions:
Serve hot as a main dish.
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Region: Singaporean