​Mouthwatering sliced fish with bee hoon soup ​​


 
Contributed by Chef Eric Teo​

 
Substituting beehoon with brown rice spaghetti makes for a healthier alternative.

 

Ingredients

(4 Servings)
  • Brown Rice Bee Hoon 200 grams, soaked and drained
  • Toman Fillet 200 grams, sliced and blanched
  • Tomatoes 2, cut into wedges
  • Ginger 5 grams, sliced
  • Spring Onion 2, cut into 2-inch lengths
  • Concentrated Chicken Stock (With Healthier Choice Symbol) 5 teaspoons

Seasoning

  • Low-Fat Evaporated Milk  6 tablespoons
  • Sesame Oil 1 teaspoon
  • Corn Oil 1 tablespoon
  • Hot Water 1 1/2 litres
  • Salt and Pepper to taste

 Method

  1. Heat 1 tablespoon of oil in wok.
  2. Stir-fry sliced ginger till fragrant
  3. Pour in 1 1/2 litres of hot water.
  4. Add concentrated chicken stock and boil for 2 minutes.
  5. Add bee hoon, Toman fillet slices, tomato wedges, spring onion, sesame oil and low-fat evaporated milk. Cook for 2 minutes.
  6. Add salt and pepper to taste.
Ready to serve!