An absolute classic from Hunan, this rice noodle is a deceptively easy thing to whip up – basically just rice noodles in with a mildly spicy, milky fish soup that is way more than the sum of its parts. How to do marinade for fish , how to cook Anchovy Stock and Garnishing
Ingredients
- 600g Fresh Coarse Bee Hoon (Laksa Noodles
- – if using the dried packet type, follow the instructions on the packaging).
- 1 kg Fish or Fish Head, cut into chunky 2-3 inch pieces
- (Toman, Garoupa, Mackerel, Red Snapper).
- 1.5 litres Anchovy Stock.
- 1-2 bunches Mustard Greens (Chye Sim, Choy Sum).
- 1 tomato, diced.
- 500g Pork Fats to make crispy lard, optional.
- 25 Fishballs, optional.
- Anchovy Stock:
- 500g Ikan Bilis (Dried Anchovies).
- 2 slices Old Ginger.
- 3 Garlic, bashed lightly.
- 1 Sour Plum, break by twisting between fingers, optional (those used for steaming fish
- – if you like a slight sour and tangy taste to your soup).
- 2 litres Water.
Instructions
Crispy Pork Lard: If the pork fat came in a slab, cut them into ½ inch cubes and soak them in hot boiling water for 5 minutes. Drain away the water and pat dry with paper towels. In a dry wok or pot, put the lard cubes in and turn heat to medium. Let the fats turn into oil. Stir the contents occasionally until the cubes become crispy. Strain out the crispy fats and let cool spread out on a tray lined with oil absorbent paper. Keep pork oil for garnishing (see “tastier method” step 4 below) and other uses if desired. Marinade for Fish (mix well and marinate for 1 hour): 1 tablespoon Old Ginger Juice (grate ginger finely and squeeze to extract). 1 tablespoon Hua Tiao Chiew (or cooking sherry). 1 tablespoon Light Soy. 2 tablespoons Oyster Sauce. 1 teaspoon Sugar. ½-1 teaspoon Salt. ½ teaspoon White Pepper Powder. 2 teaspoons Sesame Oil. 2 tablespoons cornflour. Enough Oil to deep-fry fish. Evaporated Milk or Fresh Milk, optional (I use this as I like a creamier bodied soup. Carnation for evaporated Meiji for fresh milk are my choice – up to 150ml). Method for Fish: Marinate the fish for at least half an hour if in a hurry or overnight if you wish. If marinating overnight, go easy on the salt as I feel they tend to be saltier. Deep-fry fish pieces in batches till golden and crisp about 5-8 minutes. Drain on oil absorbent paper and leave aside. Method for Anchovy Stock: Rinsed the ikan bilis well and drain dry. Put all 3-4 ingredients into a muslin bag. Bring water to the boil and add in the ikan bilis, ginger and garlic. and boil for 5 minutes. Lower heat to medium (gentle boiling ripples) and simmer for 45-60 minutes. Strain, discard the contents and reserve stock for use later. Add evaporated or fresh milk (can use half and half) until the desired creaminess. You can omit this if lactose intolerant or simply don’t like it. Garnishing: Crispy Fried Shallots. Cilantro Leaves, chopped. Crispy Pork Lard, optional. Szechuan or Salted Vegetables, rinsed very well, squeezed dry and julienne thinly. optional. Dipping Sauce: Red Chillies, sliced. Light Soy Sauce. Tastier method to serve: 1. Scald the fresh noodles with boiling hot water. Strain away water. 2. Re-heat the prepared stock. When boiling, add in the tomato, noodles, mustard greens and fried fish pieces. If using fish balls, add in at this stage also. Let the soup come to the boil again and fish balls floats to the top and has turned opaque. 3. Adjust seasoning with more oyster sauce, sugar, salt, pepper and milk (if using) to your taste. 4. Drizzle in a tablespoon or two of the pork lard oil. 5. Turn off heat and ladle noodles with soup into individual serving bowls. 6. Some people put a tablespoon of brandy (Hennessy X.O.) into the individual bowl for extra oomph! 7. Garnish and serve with chilli dipping sauce.
Notes
Alternative method to serve: 1. In a big pot of boiling water, scald noodles and mustard greens for 3-5 minutes. 2. Put in noodles, vegetables and some fried fish into individual serving bowls and ladle the soup into them. 3. Garnish and serve with chilli dipping sauce.
Happy slurping