XO White Bee Hoon Fish Soup

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.

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Ingredients

Adjust Servings
500g garoupa fillets (cut into thick slices)
1tbsp cornflour
1tbsp rice flour
¼tsp salt
½tsp pepper
Oil for deep frying.
420g thick vermicelli noodles
1tbsp oil
1clove garlic (sliced)
5slices old ginger
3stalks spring onions (cut into 4 cm)
1tomato (cut into wedges)
150g baby chye sim (or baby bak choy, thinly sliced bitter gourd)
1litre of chicken stock mixed with ½ cube ikan bilis stock
70ml evaporated milk
tsp dried sole powder
3tbsp XO brandy

Directions

1.

Season the garoupa slices with ¼ tsp salt, 1 tsp pepper and 1 tbsp XO brandy for 15 minutes
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2.

Mix 1 tbsp cornflour and 1 tbsp rice flour. Coat garoupa slices lightly with the flour mixture
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3.

Deep fry the garoupa slices until crispy and golden brown. Drain and set aside
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4.

Heat 1 tbsp oil in wok
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5.

Fry 5 slices of old ginger and 1 clove of sliced garlic until fragrant
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6.

Pour in 1 litre chicken stock mixture
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7.

Add in 1½ tsp dried sole powder, ½ tsp pepper, 70ml evaporated milk and tomato wedges
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8.

Bring to boil
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9.

Add in 420g thick vermicelli noodles and 150g baby chye sim, followed by the fried garoupa slices Swirl in 2 tbsp XO brandy
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10.

Garnish with spring onions
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