Fish slice (Batang Fish)
2 tbsp. corn flour
1 .5 litre icy water
1 tsp salt
250 g bee hoon (soaked for 15 minutes to soften)
1.5 litre broth (boil fish bones & ikan billis for 1 hour)
8 slices Sichuan vegetable (soaked in hot water)
1 tsp white pepper
1 tsp Hua Tiao Jiu
1 tsp sesame oil
6 slices ginger
1 tomato – quartered
Chopped coriander leaves
Crispy garlics bit (minced 10 cloves garlics and deep fry till golden- drain and set aside)
1) Scald the beehoon in boiling water for 3 minutes or until cooked. Drain and put place in a deep serving bowl.
1) In a mixing bowl, add in icy water, corn flour and salt, mix evenly and add in fish slices and soak for about 5-8 minutes before cooking in the broth.
2) In a deep saucepan, add in broth and bring to a boil, slowly add in fish slices and let it boil for 1-2 minutes. Pour the hot soup over the beehoon and served with crispy garlics bits and chopped coriander leaves.
3) Serve hot with a small dish of chilli garlic dips.
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