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.
XO Fish Bee Hoon
Ingredients
- 250 g dried bee hoon
Soup
- 1/4 cup oil
- Bones and heads of 3 large fishes
- 3 cm cube ginger
- 4 cloves of garlic
- 1 teaspoon bullion powder
- 1.5 liters of water
Fish
- 1 kg fish meat cut into about 2cmx x 5cm
- Salt and pepper
- 1/4 cup rice flour
- 2 Tbsp XO or brandy I used cordon bleu
Toppings
- Fried shallots
- Sliced green onions
- Cut chilies
- Sesame oil
- Salt and pepper to taste
- Evaporated milk
Instructions
- Make the stock by first frying the garlic and ginger in oil, until golden brown, in a pressure cooker pot. Then fry the fish bones.
- Add the boiling water and cover. Cook for 1 hour.
- Meanwhile cook the noodles and fish.
Noodles
- Place 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.
- Rinse the noodles when it is cooked with cold water to finish the cooking.
- Divide the noodles into bowls, and add 2 tablespoons (or desired amount) of evaporated milk in each bowl.
- Season the stock according to taste. And pour over noodles. Then top with desired toppings.
Fish
- Season fish with salt and pepper and coat with rice flour.
- Fry the fish in 2 cups of cooking oil, until golden.
- Use it as a topping.
