Once in a while, we will cook Fish Ball Bee Hoon Soup for lunch on a weekend. Bee Hoon is also known as Rice Vermicelli. The clear soup is refreshing especially on a hot day. We usually use Ikan Bilis stock for the soup as it makes the soup tastier.
I would advise that you buy the Fish Balls from the wet market and have it cooked the same day to enjoy its freshness. If you are unable to cook them on the same day, do keep them in the fridge and cook them the next day. I don’t think preservatives are added to these fish balls and so, they don’t last long.
This is my recipe for Fish Ball Bee Hoon Soup. Serves 4 people.
- 1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
- 15 to 20 fish balls
- 100 grammes of pork tenderloin (sliced thinly) (optional)
- 200 grammes of choy sum (chinese mustard leaves) (washed and cut into 6 cm lengths)
- 5 to 8 shallots (sliced thinly)
- 100 grammes of ikan bilis (dried anchovies)
- a pinch of salted chinese vegetables (tung chai)
- 3 tablespoons of palm oil
- 1.25 litres or 5 soup bowls of water
Marinade (for pork tenderloin slices)
- 2 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
- 2 tablespoons of light soya sauce
- Salt to taste
- 1/2 teaspoon of MSG (optional)
Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.
Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.
With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.
Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.
Separate into individual bowls and sprinkle fried shallots and chinese salted vegetables prior to serving
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