Fish Soup Bee Hoon Recipe

Ingredients

• 500g (1.1 lb) fish bones (such as snapper or grouper) 500g (1.1 lb) fish bones (such as snapper or grouper)
• 500g (1.1 lb) fresh fish fillets (such as red snapper or sea bass), sliced 500g (1.1 lb) fresh fish fillets (such as red snapper or sea bass), sliced
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) water 1 liter (4 cups) water
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Assorted vegetables (such as bok choy, bean sprouts, and tomatoes) Assorted vegetables (such as bok choy, bean sprouts, and tomatoes)
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish
• Chili sauce for serving Chili sauce for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the ginger and garlic, and sauté until fragrant.
2. 2.
   Add the fish bones to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the water and bring to a boil. Reduce the heat to low and simmer for 30 minutes to extract the flavors from the fish bones.
4. 4.
   Strain the broth to remove the fish bones, ginger, and garlic. Return the broth to the pot and bring it back to a simmer.
5. 5.
   Season the broth with fish sauce, soy sauce, sesame oil, salt, and pepper. Adjust the seasoning according to your taste.
6. 6.
   Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
7. 7.
   In a separate pot of boiling water, blanch the assorted vegetables for a few minutes until they are tender-crisp. Drain and set aside.
8. 8.
   To serve, divide the cooked rice vermicelli noodles, fresh fish slices, and blanched vegetables among serving bowls.
9. 9.
   Ladle the hot fish broth over the noodles and garnish with fresh coriander leaves.
10. 10.
    Serve the Fish Soup Bee Hoon with chili sauce on the side for those who prefer a spicy kick.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets with firm flesh for the best flavor and texture in the soup.
• Rice vermicelli noodles — Follow the package instructions for cooking time to ensure they are cooked al dente.
• Assorted vegetables — Blanch the vegetables separately to retain their vibrant colors and crispness.
• Fresh coriander leaves — Add the coriander just before serving to preserve its fresh aroma and flavor.
• Chili sauce — Adjust the amount of chili sauce according to your preferred level of spiciness.

Tips & Tricks

• For a richer broth, you can add a few dried anchovies or shrimp shells to the fish bones while simmering.
• Feel free to customize the vegetables according to your preference. Other popular choices include baby corn, mushrooms, and cabbage.
• If you prefer a thicker soup, you can dissolve a teaspoon of cornstarch in water and add it to the broth while simmering.
• To make the dish more substantial, you can add additional seafood such as prawns or squid.
• Leftover fish soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Fish Soup Bee Hoon hot, allowing the flavors to meld together. It is traditionally enjoyed as a standalone meal, but you can also serve it with a side of steamed white rice for a heartier option.

Presentation advice

To enhance the presentation, arrange the fish slices, noodles, and vegetables neatly in the bowl before pouring the hot broth. Garnish with fresh coriander leaves for a pop of color.