Sliced fish beehoon soup

For two people.

(Original recipe & demo attached.)

100 gm toman fillet (slice, blanch)
150 gm bee hoon (soak, drain)
1 tomato (cut into wedges)
3 stalks mustard green (washed, cut into 1 in lengths)
2 stalks spring onion (cut into 1 in lengths)
2.5 gm ginger (shred & blanch)


Seasoning
1/2 tbsp corn oil
.75 litre hot water
12 ml chicken stock (concentrated)
3 tbsp evaporated milk (optional)
1/2 tsp sesame oil
1/2 tsp fish oil
1 tsp maggi sauce
pepper & salt to taste.

1. Stir fry ginger in 1/2 tbsp corn oil till fragrant.
2. Pour in .75 liter hot water
3. Add concentrated chicken stock, boil 2 min.
4. Add fish. After stock boils, remove fish, place in serving bowls.
5. Add beehoon, boil 2 mins, add salt to taste. Remove & put on top of fish.
6. Add tomato wedges, greens, pepper to taste, sesame oil, milk (optional), simmer.
7. Add spring onions.
8. Pour all onto beehoon. Serve immediately.

Original fish beehoon soup demo