Fried Fish Bee Hoon recipe

I steamed Sutchi fish the other time around and it taste horrible- irks of fishy and frozen smell. Then I realized I need to fry it instead!

My virgin cooking attempt at Fried Fish Beehoon!

I feel it was really really good, especially the batter!

Ingredient list (Serves 5)

(1) 1 box silken tofu

(2) 10 pieces of lettuce (2 per person)

(3) Beehoon (soaked in tap water for 15 minutes)

(4) 2 tbsp milk (for the soup)
(5) 3 Sutchi Fish 

Batter Ingredients:

(1) 3 stalks of Parsley Leaves (Chopped into pieces)

(2) 9 tbsp Plain Flour

(3) 9 tbsp Corn Starch

(4) 3 tbsp Rice Flour

(5) 3/4 tbsp Baking Powder

(6) 1 tsp Mixed Herbs

(7) 2 tsp Pepper (white)

(8) 2 tsp Pepper (Black coarse ones for the looks)

(9) 1 tbsp Olive oil

(10) Water- just enough for a thick batter/120ml

Marinate for sutchi fillets:

(1) 1.5 tbsp Sesame oil

(2) 1.5 tbsp Hua Diao Jiu

(3) 1.5 tbsp Light soya sauce

(4) 1 tsp Pepper (white)

Soup Ingredients:

(1) 1 Swanson Chicken Stock (250ml)

(2) 500ml Water

(3) Sliced Ginger (10 slices)

(4) 3 pieces of Sichuan Vege (sliced thinly)

Steps for sutchi fishes:

(1) After you've marinated the sutchi fillets, put them into the batter and run the oil on high heat.

(2) Put the battered marinated sutchi fillets into the oil and cook until golden brown.

AND CRISPY FISH is ready to be served!

Trust me, the taste is really good and the fish is still crispy even when served with soup!

Steps for the soup base:

(1) Put all the soup ingredients together until boiling.
Do remove the ginger and sichuan vege from the big pot of soup.

DO REMEMBER to remove; especially the ginger, otherwise you'll experience a mildly hot taste for the soup.

(2) Pour enough soup (for 1 person) into a small pot and allow it to boil

(3) Then add the beehoon, vegetables and silken tofu

Bring it to a boil.

(4) Pour all into a bowl, garnish with fried fish, fried ginger and parsley leaves.

Then it's ready to be served!

Enjoy and have fun cooking! NEXT UP - Snowskin mooncake!