XO White Bee Hoon Fish Soup

Fish
Mains
Noodles

Easy Level:

Cook Time:

Servings:

3

Seeing how there are always queues at Fish beehoon stalls. We definitely had to try cooking this dish!
We added a tablespoon of XO brandy in the fish seasoning (alcoholics rejoice!) for that unique fragrance. The battered fish slices are then fried to a crispy perfection. Our soup base is made from ikan bilis base and we finish it off with a good splash of evaporated milk for those who love your soup creamy!
If you’re looking for the ingredients for this dish, you can purchase them directly from Redmart! It’s simple and a breeze to have them delivered to your home:- https://redmart.com/themes/meatmen-xofishsoup
If you’re a first time shopper, use this coupon and get $10 off!: MEATMEN
T&Cs: $10 off first RedMart order with min of $80 spent. Valid till 31 Dec 2017. Standard T&Cs apply.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
garoupa fillets (cut into thick slices)
0.00
g
g
garoupa fillets (cut into thick slices)
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
rice flour
0.00
tbsp
tbsp
rice flour
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
Oil for deep frying.
Oil for deep frying.
0.00
g
g
thick vermicelli noodles
0.00
g
g
thick vermicelli noodles
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
clove
clove
garlic (sliced)
0.00
clove
clove
garlic (sliced)
0.00
slices
slices
old ginger
0.00
slices
slices
old ginger
0.00
stalks
stalks
spring onions (cut into 4 cm)
0.00
stalks
stalks
spring onions (cut into 4 cm)
0.00
tomato (cut into wedges)
0.00
tomato (cut into wedges)
0.00
g
g
baby chye sim (or baby bak choy, thinly sliced bitter gourd)
0.00
g
g
baby chye sim (or baby bak choy, thinly sliced bitter gourd)
0.00
litre
litre
of chicken stock mixed with ½ cube ikan bilis stock
0.00
litre
litre
of chicken stock mixed with ½ cube ikan bilis stock
0.00
ml
ml
evaporated milk
0.00
ml
ml
evaporated milk
0.00
tsp
tsp
dried sole powder
0.00
tsp
tsp
dried sole powder
0.00
tbsp
tbsp
XO brandy
0.00
tbsp
tbsp
XO brandy

Steps

1

Season the garoupa slices with ¼ tsp salt, 1 tsp pepper and 1 tbsp XO brandy for 15 minutes
Season the garoupa slices with ¼ tsp salt, 1 tsp pepper and 1 tbsp XO brandy for 15 minutes
Mark as completed

2

Mix 1 tbsp cornflour and 1 tbsp rice flour. Coat garoupa slices lightly with the flour mixture
Mix 1 tbsp cornflour and 1 tbsp rice flour. Coat garoupa slices lightly with the flour mixture
Mark as completed

3

Deep fry the garoupa slices until crispy and golden brown. Drain and set aside
Deep fry the garoupa slices until crispy and golden brown. Drain and set aside
Mark as completed

4

Heat 1 tbsp oil in wok
Heat 1 tbsp oil in wok
Mark as completed

5

Fry 5 slices of old ginger and 1 clove of sliced garlic until fragrant
Fry 5 slices of old ginger and 1 clove of sliced garlic until fragrant
Mark as completed

6

Pour in 1 litre chicken stock mixture
Pour in 1 litre chicken stock mixture
Mark as completed

7

Add in 1½ tsp dried sole powder, ½ tsp pepper, 70ml evaporated milk and tomato wedges
Add in 1½ tsp dried sole powder, ½ tsp pepper, 70ml evaporated milk and tomato wedges
Mark as completed

8

Bring to boil
Bring to boil
Mark as completed

9

Add in 420g thick vermicelli noodles and 150g baby chye sim, followed by the fried garoupa slices Swirl in 2 tbsp XO brandy
Add in 420g thick vermicelli noodles and 150g baby chye sim, followed by the fried garoupa slices Swirl in 2 tbsp XO brandy
Mark as completed

10

Garnish with spring onions
Garnish with spring onions
Mark as completed

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