Sliced Fish Noodle Soup

Treat yourself with this nourishing dish that combines succulent fish in sweet rice vermicelli soup!

Serves 4


•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


1. Heat corn oil in a 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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