Name: Sliced Fish Bee Hoon
Yield: Serves 3–4
Cuisine: China
Ingredients: Liquid lard or cooking oil 2 Tbsp; Sesame oil ½ tsp; Water 2.2 litres (73⅓ fl oz); Ground white pepper; Coriander (cilantro) roots (optional) 3, washed and pat-dry; Crisp-fried shallots; Snakehead fish (sang yee) 400 g (14⅓ oz), sliced; Fresh laksa noodles 600 g (1 lb 5⅓ oz); Snakehead fish bones and trimmings 1.5 kg (3 lb 4½ oz); Cut red chillies; Brandy (optional) 1 Tbsp; Salt to taste; Choy sum (Chinese flowering cabbage) 120 g (4¼ oz), washed; Crispy lard cubes; Light soy sauce; Shaoxing rice wine 100 ml (3½ fl oz); Sugar to taste; White peppercorns ¼ tsp; Ginger 4 thick slices

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

Hawker versions of this soup are sometimes spiked with fresh or evaporated milk for body; this short-cut is not at all necessary as long as you take care to use enough bones and fry them well in step 2, which will make your broth rich and cloudy. You can use bones from other white-fleshed fish for the stock, but avoid those from very oily fish like salmon and mackerel, as they may impart off-flavours to it. The coriander (cilantro) roots are not traditional, but they add savouriness to the