Saturday, September 26, 2009
Sliced Fish Rice Noodles
Hmm, now that Malaysia's Tourism Minister has claimed most of our hawker food as Malaysian in origin, I wonder if this dish is within her jurisdiction as well. . This is one of the best dish for my lose 5kg-in-a-month diet: fish protein, lots of vegetable, rice noodles without the frying - I never felt there was any compromise with such a diet at all!
Besides, I can make use of a leftover threadfin fish head for stock - nothing comes to waste in my household! With Singaporeans having to work 3 times longer than Canadians to afford a Big Mac, every cent counts! ( Straits Times Sept 26th 2009, A32 )
Allocate 100g of cooked thick rice noodles for every adult. As for the fish, the amount depends on whether you are a fish lover. The usual fare consists of sliced SenYu, said to be good for any form of healing. Since Senyu was sold out, I chose Batang fish as the meat is sweeter and also holds well after cooking .
For 3 persons :
Fish carcass - head, bones
6 slices of ginger
3 T XO brandy - optional
3 T Shaoxin wine
1 T canola oil
1/2 cup evaporated unsweetened milk
300g thick rice noodles
3 cups chopped greens ( chye sim )
300g sliced batang fish
sliced red chilli
Fry sliced ginger in oil till brown. Pour in 2 litres of water and bring to the boil.
Add fish bones , Shaoxin wine and boil for another 30 mins.
Sieve and reserve stock. Discard bones.
Reheat the stock, add carnation or evaporated milk. Season with salt and pepper .
Wash rice noodles, chopped greens.
In a separate container, boil sufficient water to scald the rice noodles and vegetables.
Drain after steeping for 3 minutes and serve on 3 large soup bowls.
Ladle stock over the noodles and garnish with fried shallots, chopped chilli and brandy if so desired.