Sliced Fish with Bee Hoon Soup

09
Sep
2014
Popiah_1

Serves 4

INGREDIENTS

  • 200 g brown rice bee hoon, soaked and drained
  • 200 g toman fillet, sliced and blanched
  • 2 tomatoes, cut into wedges
  • 5 g ginger, sliced
  • 2 spring onions, sliced
  • 5 tsp concentrated chicken stock
  • 6 tbsp low-fat evaporated milk
  • 1 tsp sesame oil
  • 1 tbsp corn oil
  • 1 litre hot water
  • Salt and pepper to taste

PREPARATION

  1. Heat corn oil in wok.
  2. Stir-fry sliced ginger till fragrant.
  3. Pour in hot water.
  4. Add in concentrated chicken stock and boil for 2 minutes.
  5. Add bee hoon, toman fillet slices, tomato wedges, spring onion, sesame oil and low-fat evaporated milk. Cook for 2 minutes.
  6. Add salt and pepper to taste before serving.
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