Fish Soup Bee Hoon



1 packet of Chilli Brand
Fish Head Rice Vermicelli (400g)
2 spring onions, cut into 2″ lengths 2 tbs Shaoxing wine 300g chye sim or any other
leafy vegetable, cut into
bite-sized lengths
3 tbs ikan bilis 2L chicken stock 2 tbs fish sauce 300g white fish, sliced
3 tbs haebee 2 tomatoes, cut into quarters 2 tbs palm sugar
1 thumb sized piece of ginger 1 can evaporated milk Salt, to taste

Method :

  1. Fry ikan bilis, haebee, ginger, and spring onions until aromatic.
  2. Add chicken stock and evaporated milk and bring to the boil.
  3. Add tomatoes and simmer until almost breaking up.
  4. Season with Shaoxing wine, fish sauce, palm sugar, and salt.
  5. Add vegetables and fish, and simmer until cooked.
  6. Soak Chilli Brand Fish Head Rice Vermicelli in room temperature water for 15 – 20 minutes until loosened, then blanch in hot water for 15 minutes or until soft and ready to eat.
  7. Add to Fish Soup and serve.