Cheater’s Sliced Fish Noodle Soup
This sliced fish bee hoon soup (鱼片米粉汤) uses a packet of instant bee hoon (rice vermicelli) as a short-cut. And it tasted really GOOD! If you are cooking this for the first time, discreetly discard the evidence (the instant noodles packaging and seasonings sachets) and test if your family can tell that you are cheating ;) The cooking time of the dish is fast, only 5 minutes – just like cooking any instant noodles on the stove.
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So, even though this is instant noodles, it is still a healthy one-dish noodles with fresh batang (Spanish mackerel/马鲛鱼) fish and heaps of veggies (bittergourd, greens and tomato). This short-cut recipe is ideal when cooking for one or two, or during busy time. If you want to make the fish soup broth from scratch, look out for my upcoming batang fish soup recipe.
This is the packet of instant noodles I used for this recipe. Each packet serves one, and contains a bundle of dried bee hoon (rice vermicelli) and 2 sachets of seasonings which I used as the soup base. You can use any favourite brand of instant bee hoon.
This is my marinated batang fish slices. Compared to other fish, batang fish needs a bit more prep to make it smooth, soft and less fishy after cooking. Check out this step-by-step tutorial for marinating batang fish. You can also use other fish such as toman or red grouper which (to me) doesn’t need marinating.
The rest of the ingredients (such as ginger, bittergourd, tomato & greens in the form of Chinese baby spinach) are the usual suspects in a bowl of local sliced fish noodles soup.
To serve, add seaweed, crispy garlic oil, white pepper and a saucer of cut chilli on the side. To me, this looks and tastes just as good as the fish bee hoon soup sold outside :) with minimal effort.