XO White Bee Hoon Fish Soup – XO鱼片米粉

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!

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  • Servings: 3

  • Time: 1 hr

  • Skill: Intermediate


  1. 500g garoupa fillets (cut into thick slices)

  2. 1 tbsp cornflour

  3. 1 tbsp rice flour

  4. ¼ tsp salt

  5. ½ tsp pepper

  6. Oil for deep frying.

  7. 420g thick vermicelli noodles

  8. 1 tbsp oil

  9. 1 clove garlic (sliced)

  10. 5 slices old ginger

  11. 3 stalks spring onions (cut into 4 cm)

  12. 1 tomato (cut into wedges)

  13. 150g baby chye sim (or baby bak choy, thinly sliced bitter gourd)

  14. 1 litre of chicken stock mixed with ½ cube ikan bilis stock

  15. 70ml evaporated milk

  16. 1½ tsp dried sole powder

  17. 3 tbsp XO brandy


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

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

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

  4. Heat 1 tbsp oil in wok

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

  6. Pour in 1 litre chicken stock mixture

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

  8. Bring to boil

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

  10. Garnish with spring onions

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