Deep Fried Sliced Fish with Bee-Hoon Soup

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Deep Fried Sliced Fish with Bee-Hoon Soup
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Red Snapper fish has a firm texture and nutty flavour. These characteristics make it great for many recipes including soup, steamed, grilled and deep-fried. An excellent source of protein.
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Fish Stock from Red Snapper Fish Bones. The stock are frozen and thawed when required.
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Ingredient and Portion
Half Fresh Red Snapper (deboned and sliced)
Half kilo Thick Bee Hoon (Vermicelli Noodles)
Ice-berg Lettuces
Two tomatoes
Seasoning
Marinate the fish slices with pepper and salt.
Method
1. Dip fish slices in batter.
2. Heat up wok and deep fry all fish slices until golden brown.
3. Drain on paper towel and set aside.
4. In a separate pot, add the fish stock and set to boil.
5. Add a tablespoon of Chinese cooking wine (Hua Tiao Chiew).
6. After that, mix the quartered tomatoes.
7. Add salt and pepper to taste.
8. When the fish stock is boiling, add two tablespoons of carnation milk into the stock.
9. Place the bee-hoon in a bowl. Top with a few pieces of fresh ice-berg lettuces.
10. Add some slices of deep fried fish. Finally, add the fish stock.
11. Garnish with deep fried shallots to add more fragrance to the soup.
Tips
You may wish to serve the fish bee-hoon soup and deep fried fish separately.
The choice is yours. If you prefer crispy deep fried fish slices, I would recommend not to combine them together.
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