XO White Bee Hoon Fish Soup – XO鱼片米粉
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Servings: 3
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Time: 1 hr
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Skill: Intermediate
Ingredients:
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500g garoupa fillets (cut into thick slices)
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1 tbsp cornflour
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1 tbsp rice flour
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¼ tsp salt
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½ tsp pepper
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Oil for deep frying.
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420g thick vermicelli noodles
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1 tbsp oil
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1 clove garlic (sliced)
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5 slices old ginger
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3 stalks spring onions (cut into 4 cm)
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1 tomato (cut into wedges)
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150g baby chye sim (or baby bak choy, thinly sliced bitter gourd)
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1 litre of chicken stock mixed with ½ cube ikan bilis stock
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70ml evaporated milk
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1½ tsp dried sole powder
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3 tbsp XO brandy
Steps:
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Season the garoupa slices with ¼ tsp salt, 1 tsp pepper and 1 tbsp XO brandy for 15 minutes
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Mix 1 tbsp cornflour and 1 tbsp rice flour. Coat garoupa slices lightly with the flour mixture
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Deep fry the garoupa slices until crispy and golden brown. Drain and set aside
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Heat 1 tbsp oil in wok
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Fry 5 slices of old ginger and 1 clove of sliced garlic until fragrant
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Pour in 1 litre chicken stock mixture
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Add in 1½ tsp dried sole powder, ½ tsp pepper, 70ml evaporated milk and tomato wedges
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Bring to boil
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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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Garnish with spring onions
Recipe and Video from THE MEATMEN
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