Ingredients

Soup Base
1kg Fish Bones of White Meat Fish
- Washed and Cleaned
2 Tablespoons Light Soy Sauce 45g Baby Chinese Cabbage or
Chye Sim – Washed
15g Preserved Salted Vegetables 1 Tablespoon Sesame Oil 500g White Meat Fish (Garoupa /
Mackerel) – Sliced
50g Dried Anchovies – Washed 1 Tablespoon Hua Diao Wine 500g Thick Rice Vermicelli
100g Soy Beans – Soaked Overnigh 2 Whole Garlic Bulbs 15g Dried Chinese Seaweed
2L Water 3 Whole Shallots To Taste White Pepper Powder
30g Dried Flat Sole Fish 3 Fresh Tomatoes - Quartered To Taste Salt
10g Ginger – Crushed
Condiments: Fish Marinate:
50g Spring Onions – Chopped 3 Tablespoons Light soy sauce
20g Coriander Leaves 2 Tablespoons Sesame Oil
4 Tablespoons Fried Shallots A Pinch White pepper
8 Chilli Padi
To Taste Light Soy Sauce
As Desired Salted Soy Beans

Methods

Pre-heat oven to 220°C
Roast fish bones
They turn golden brown

1. Pre-heat oven to 220°C using the ‘Fan Mode’ and then roast fish bones for about 20 minutes until they turn golden brown.

Crush ginger
remove root ends
Baby Chinese cabbage

2. Crush ginger, and remove root ends off the baby Chinese cabbage.

Sliced fish
light soy sauce, sesame oil and pinch of pepper
Marinate for 30 minutes

3. Season sliced fish with light soy sauce, sesame oil and pinch of pepper. Mix well and leave to marinate for 30 minutes.

Boil water and add ingredients
Boil water and add ingredients
Boil water and add ingredients

4. In a large pot, boil water and add salted vegetables, dried anchovies, soy beans, garlic bulbs, whole shallots, crushed ginger, and dried flat sole fish.

Roasted fish bones
boil for about 1 hour

5. When the roasted fish bones are ready, add to the pot and boil for about 1 hour.

Strain the soup base
Continue boiling
Add ingredients
Season with salt and pepper

6. Strain the soup base and retain the stock. Continue boiling and add in sliced fish, tomatoes, baby Chinese cabbage, light soy sauce, sesame oil, Hua Diao wine, and dried seaweed. Season with salt and pepper to taste.

thick rice vermicelli
Boil about 2 Minutes
Add soup and ingredients

7. In a separate pot, boil the thick rice vermicelli for about 2 minutes or when desired texture is reached. Once cooked, remove and add soup and ingredients.

serve with sliced chilli and soy sauce
Garnish with chopped spring onions
serve with sliced chilli and soy sauce

8. Garnish with chopped spring onions, and serve with sliced chilli and soy sauce, fried shallots, coriander leaves and salted soy beans on the side.

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