XO Fish Bee Hoon (XO 鱼鸡米粉)
I had not thought of writing up this recipe, since it is quite common sense, I thought. But then, I remember this is my younger daughter’s favourite and I must document it for her in case she ever wants to cook it for herself.
Simple recipe. I do make this when I’ve collected a lot of fish bones. Normally bones and heads of three large fishes. With a tinge of XO, this is a fantastic dish.
Resipi
XO Fish Bee Hoon
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
- 250 gdried bee hoon
Soup
- 1/4 cupoil
- Bones and heads of 3 large fishes
- 3 cmcube ginger
- 4 clovesof garlic
- 1 teaspoonbullion powder
- 1.5 litersof water
Fish
- 1 kgfish meat, cut into about 2cmx x 5cm
- Salt and pepper
- 1/4 cuprice flour
- 2 TbspXO or brandy, I used cordon bleu
Toppings
- Fried shallots
- Sliced green onions
- Cut chilies
- Sesame oil
- Salt and pepper to taste
- Evaporated milk
Cara
- 01Make the stock by first frying the garlic and ginger in oil, until golden brown, in a pressure cooker pot. Then fry the fish bones.
- 02Add the boiling water and cover. Cook for 1 hour.
- 03Meanwhile cook the noodles and fish.
- Noodles
- 04Place half a pot of hot water and a teaspoon of salt over the stove and when it is boiling, add the beehoon. Follow instructions on the package for the length of cooking or until cooked.
- 05Rinse the noodles when it is cooked with cold water to finish the cooking.
- 06Divide the noodles into bowls, and add 2 tablespoons (or desired amount) of evaporated milk in each bowl.
- 07Season the stock according to taste. And pour over noodles. Then top with desired toppings.
- Fish
- 08Season fish with salt and pepper and coat with rice flour.
- 09Fry the fish in 2 cups of cooking oil, until golden.
- 10Use it as a topping.