Last week dearie Suki was down with fever and sore throat and hardly can eat rice. He requested for something soft so I decided to cook Fish Fillet Meehoon Soup for him. The meehoon soup I cook is actually the 'Fish Head Meehoon Soup' just like those selling at the hawker stall. I have my own version of it by using the 'Wan Yue' fish fillet.
Here is my 'Fish Fillet Meehoon Soup' recipe.
Fish fillet( I used Wan Yue )
Meehoon, blanch with hot water till soft
2 tomatoes, cut into wedges
Preserved salted vegetables ( ham choi ), sliced thinly
Ginger, sliced thinly
Spring onion, cut into 3cm lengthwise
1 cube Knorr Chicken Stock
2 litre of water
1/2 can of Evaporated milk
Salt & Pepper to taste
1. Deep fried the fish fillet till golden brown and set aside.
2.Put the water in a pot and bring to boil.
3. Then add in the tomatoes, ginger, perserved salted vegetables and the chicken stock. Let it boil for 20 minutes.
4. Add in the evaporated milk and add salt, pepper and sesame oil to taste.
5. Then add in meehoon and the spring onion. Serve hot.