Text Size :
- Serves: 4
Mouthwatering sliced fish with bee hoon soup
Contributed by Chef Eric Teo
Substituting beehoon with brown rice spaghetti makes for a healthier alternative.
Read section:
Ingredients
- 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
Cooking Method
- Heat 1 tablespoon of oil in wok.
- Stir-fry sliced ginger till fragrant
- Pour in 1 1/2 litres of hot water.
- Add concentrated chicken stock and boil for 2 minutes.
- Add bee hoon, Toman fillet slices, tomato wedges, spring onion, sesame oil and low-fat evaporated milk. Cook for 2 minutes.
- Add salt and pepper to taste.
Ready to serve!
Contributed By
- Health Promotion Board