23min 4 ppl
Fish Soup Bee Hoon
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 28g
Carbs 35g
Fats 8g
About this dish
A light, clear soup of poached mackerel and tomato ladled over rice vermicelli, finished with crisp fried shallots and spring onions.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Tomatoesquartered2 whole
- Gingerjulienned20 g
- Garlic clovessliced3 cloves
- Spring onionssliced2 stalks
Fish & Seafood
- Mackerelfilleted and sliced400 g
Tins & Jars
- Fish stock1 l
Dried Goods
- Rice vermicelli200 g
- Crispy fried shallots2 tbsp
Spices & Seasonings
- Fine sea salt1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Saucepan
- Large saucepan
- Ladle
Method
1
Season the sliced fish lightly with a little of the salt and set aside.
Approx. 3 minutes
2
Heat the vegetable oil in a saucepan and fry the ginger and garlic for 2 minutes until fragrant.
Approx. 2 minutes
3
Add the fish stock and tomatoes, bring to the boil, then simmer for 10 minutes until the tomatoes soften.
Approx. 11 minutes
4
Add the seasoned fish slices and poach for 4 minutes until just cooked through and opaque.
Approx. 4 minutes
5
Season the soup with the remaining salt and the white pepper.
Approx. 2 minutes
6
Blanch the rice vermicelli in a separate pan of boiling water for 3 minutes until tender, then drain and divide between bowls.
Approx. 4 minutes
7
Ladle the hot fish soup over the vermicelli, then scatter with crispy fried shallots and spring onions to serve.
Approx. 3 minutes
