Tuesday, August 23, 2011

XO Fish Head Bee Hoon (鱼头米粉)

for 2 pax
300g halibut collar - chopped into big chunks
1 packet rice sticks - cooked according to instructions
4 slices ginger - julienned
2 stalks green onion - white parts only, cut into 2cm length
1 tbsp condensed milk
1/2 tsp sesame oil
salt and pepper to taste
oil for deep frying
Ingredients for Soup Stock
2 tbsp ikan bilis
2 slices ginger
1 clove garlic - smashed
1 sour plum 

Seasonings for halibut fish
1 tsp rice wine
1 tsp ginger juice
1/2 tsp sesame oil
pinch of salt and pepper

dried seaweed - cut into small pieces
chopped green onion
fried shallot
1 tsp fried shallot oil
1 tbsp XO

Dipping Sauce
1 chilli padi
1 tbsp soy sauce

  1. Marinate the halibut pieces with seasonings for 15 minutes or more.  Set aside.
  2. Heat up oil in a small pot.  Coat the fish with rice flour and fry till brown and crispy.  Drain and set aside.
  3. Heat up 1 tbsp oil in a pot.  Fry the ginger slices and green onion till ginger is lightly browned.  Add ikan bilis stock and bring to a boil.  Add cooked rice sticks and bring to a boil again.
  4. Add condensed milk, salt and pepper to taste.  Ladle into serving bowls.
  5. Add fried fish pieces and some dried seaweed.  Drizzle fried shallot oil and garnish with chopped green onions and fried shallots. Add 1 tbsp XO wine into the soup.
  6. Serve with some chilli dipping sauce.

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