Ingredients
1 kbl (1 to 1.5kg)
1 tbsp chinese wine
1 tsp pepper
2 tsp salt
1 egg
Half bowl cornflour
1 cup oil
1 kg thick white beehoon
500g caixin (or any other green leafy vegetable)
Half pot water
1 litre water
1 chicken/fish flavor cube
2 knobs of ginger (thumb-sized)
Half a can of evaporated milk
1 tsp pepper
2 tbsp XO
Method
1. Gut, scale and clean fish.
2. Fillet fish and cut into slices about 0.5 cm thick.
3. Chop the bone frame into a few smaller pieces and the head into half.
4. Combine the meat and bones, add pepper, salt and chinese wine.
5. Store covered, in fridge, to marinate for about 2 hours.
6. Wash and cut caixin into approximately 2 inch lengths.
7. Boil the half pot of water and put the caixin in. Remove immediately when the water boils again.
8. Put the beehoon in and also remove when the water boils. Set both caixin and beehoon aside.
9. Heat the cup of oil and beat the egg. Coat fish bones and meat in egg, then cornflour and fry till golden brown.
10. Bring the pot of water to a boil. Add flavour cube, ginger, evaporated milk, pepper, XO, the fish bones and head into the litre of water and bring to a boil again. Lower the heat and simmer for another 15 to 30 mins.
11. Divide the beehoon, caixin and fish meat between 6 big bowls. Ladle soup over and garnish with sliced red chilli padi.
12. Serve immediately.
