Sliced Fish Beehoon Soup 🍜 (Collaboration)

Ingredients for soup stock:

• 1 fish head (cut half) or fish bones (at least 800g) 
• 1 cup of ikan bilis 
• 3/4 cup of yellow beans (rinsed and soak for 15mins) 
• 6-8 cloves of garlic (rinsed and smashed) 
• A thumb-size ginger (rinsed and sliced to thick pieces) 
• 3 stalks of spring onion
• 3 pieces of dried sole fish (鳊鱼)
• 1 pot of boiling hot water (about 2 liters) 

Method: 

1. Rinsed and pat dry sole fish. Deep fry till crisp and set aside. Alternatively, you can use airfryer but make sure you oil spray fish. I made more of these the last time to keep whatever I want to cook soup. You can grind them to powder form when they cooled down too. 
2. Rinsed and pat dry fish head / bones. Your soup will be flavorful if you add enough bones. You can choose to Panfry Head/bones but I Airfried instead. 
3. Heat wok. Add 2tbsps of oil. Add ginger, garlic and ikan bilis. Sauté till fragrant. Pour hot boiling water into wok (be careful of the steam so pour slowly). Add fish head/bones, yellow beans, sole fish and spring onion. Let it boil over high heat for 20 mins and reduce to a simmer for about 1-1.5 hours. Sieve the soup when cooled and set aside. 

Ingredients (depends on your preferences) : 

• Red grouper slices (500g) 
• Crabsticks/ fishballs 
• Tomato wedges 
• Thick beehoon (Blanched with boiling water for 1-2minutes. Drained and add a tsp of garlic oil, mix well and set aside
• Tofu (cut into small pieces) 
• Lettuce 
• 2 beaten eggs for egg-floss 

Method (I cooked one person’s portion at a time) 

1. Marinate fish slices with some salt. Mix 1 tbsp of corn flour with 1.5tbsp water and add to fish. 
2. In a separate pot, heat up prepared soup stock. Once it’s boiling, add tofu, fish slices, Crabsticks and whatever ingredients you prepared. 
3. Add 1-2 tbsp of Marigold  King of Kings Full Cream Evaporated Milk. Add seasonings: 1 tsp fish sauce, 1 tsp light soya sauce and some salt and pepper to taste. Bring to a boil and add a dash of cooking wine (optional). 
4. Pour soup onto Blanched beehoon. Garnish with chopped spring onion, fried shallots and egg-floss. Served hot with cut chili padi. 

Recipe for egg-floss: 

Ingredients: 

• 1 egg and 2 egg yolks
• A pinch of salt and dash 1/4 tsp vinegar 
• Oil 

1. Beat the eggs in a bowl with the seasonings till the mixture is very runny.
2. Heat the oil in a deep saucepan/wok over low heat until very hot, or until plenty of smoke has risen.
3. Pour the egg mixture through a perforated ladle, from at least 10cm or more above the saucepan. Stir through the egg mixture with the same ladle to ensure that the egg does not curdle or stick to each other.
4. Deep fried until the egg turns light brown, switch off the heat. The egg will cook into thin threads. Allow the oil to continue to bubble in the saucepan till the egg threads turn golden brown. Remove the threads from the oil and drain well on paper towels.
5. Loosen the egg threads into a light, airy floss. Dish and serve.