Sliced fish bee hoon soup is probably the OL (office lady)'s favourite hawker food to eat druing lunch break. That is probably because this is one of the healthier hawker food you can find at the hawker centres. There are only two simple componments that make a really good fish soup and that are the broth and the quality of the fish used. The soup consists of vegetables such as cabbage and tomatoes etc. Evaporated milk is added at the last to make the broth more creamy and sweeter, some people love the milk while some doesn't. So the milk is completely optional. depending on one's preference.
Wash & drain dry fish slices. Season with salt, shaoxing wine, white pepper, cornstarch, soya sauce and sesame oil. Let it marinate in the fridge while you prepare for the fish stock.
Wash & drain dry fish bones.
In a deep pot, deep fry fish bone, ginger until fragrant & fish bones are golden brown, drain and set aside.
In another stock pot, toss in ginger, scallions (white part only), and fish bones.
Pour in 1-1/5 litre of water, add in cabbage and dried sole fish. Let it boil until the stock turns milky. Drain and filter stock, set aside.
In the pot of fish stock, transfer fish slices into the pot with tomatoes, Season with salt and pepper and more shaoxing if you prefer. Add in your lump sugar.
Gather lettuce at the bottom of the bowl, top up with fish slices and soup. Garnish with scallions, shallots & a dash of sesame oil.
scallions, shallots & a dash of sesame oil.
Serve hot with rice or noodles of your choice.
Notes
Use any type of white fish, etc sea bass, Batang or grouper to cook your sliced fish bee hoon
If you find deep frying the fish head or the bones troublesome, you can use a blow torch to torch the head and bones to give it flavour