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Fish Soup Beehoon

Prep Time 10 d
Cook Time 15 d
Total Time 25 d
Servings 3

Ingredients
  

  • 250 g Wild Alaskan Pollock Frozen Chef’s cut
  • 50 ml evaporated milk
  • 500 ml water
  • 1.5 tbsp ikan bilis powder
  • 1 tbsp fish sauce
  • 4 slices ginger
  • 100 g napa cabbage 1-inch pieces
  • 100 g cai xin 2-inch pieces
  • 100 g tofu cubed
  • 4 wedges tomato
  • 100 g thick bee hoon

Garnish

  • Dried seaweed
  • Fried crispy shallots
  • Coriander leaves
  • White pepper optional

Instructions
 

  • Bring water to boil over medium high heat.
  • Add ginger, ikan billis stock powder, and fish sauce.
  • Add cabbage and cook for 5 minutes.
  • Add frozen fish and cook for another 5 minutes.
  • Add cai xin, tofu, and tomato to cook for a minute.
  • Stir in thick bee hoon.
  • Garnish and serve.