Fried Fish Bee Hoon Soup

I love fish been hoon soup! But it's so expensive to eat outside with such pathetic pieces of fish! Hence I bought stingray to replace the white fish in this recipe. It's so yummy as the texture is so much different from outside. This never fails to make me drool....

Ingredient

1) 500gram of stingray

2) some cornflour

3) 1 pack of thick bee hoon - soaked

4) some xiao bai chye - cut

5) 2 tomatoes - wedges

6) Sliced gingers

7) some giam cai aka salted vegetables

8) 2 pieces of salted sour plum - mashed it

9) 1 cup evaporated milk

10) a dash of fish sauce

11) sesame oil

Methods

1) Wash the stingray, pat dry and coated with cornflour. Deep fry it till half cook. ( this is to prevent it from breaking apart while boiling in the soup)

2) In a big wok, stir fry the ginger, salted veggies and tomatoes. Add in the sesame oil for fragance.

3) Add in the mashed salted sour plums and stir well.

4) Add in hot water and let it boil for about 10 minutes.

5) Add in the pre-fried stingray and boil for for another 5 minutes in low heat. 

6) Add in the evaporated milk and fish sauce for taste.

7) Cook the soaked bee hoon and xiao bai cai in a separate pot. 

8) Put the cooked bee hoon and xiao bai chye in a bowl, pour in the milk soup with the stingray and veggies. Dash some pepper and served hot.