XO White Bee Hoon Fish Soup
March 10, 2017
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
| 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 | |
| 1½tsp dried sole powder | |
| 3tbsp XO brandy |
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