XO Sliced Fish Noodle Soup Recipe
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Ingredients
- sliced fish
- 意面 (fried noodle), enough for 1
- dried cuttle fish
- 1/3 cup evaporated milk
- vege, any green vege
- 1 cup of water
- few slices ginger
- oil, for greasing
- 1 tbsp of XO wine (to be added last)
- salt (Seasoning A)
- sugar (Seasoning A)
- sesame oil (Seasoning A)
- 1 tsp light soy sauce (Seasoning B)
- 1/2 tsp of white pepper (Seasoning B)
- 1/2 tsp of sugar (Seasoning B)
- 1 tsp salt (Seasoning B)
- 1 tbsp Shaoxing Jiu 邵兴酒, chinese cooking wine (Seasoning B)
How to make XO Sliced Fish Noodle Soup
I tried this at one of the hawker centre somewhere D2 place. It cost me $6. Really love the soup, it taste differently between rice noodle 粗米粉 and 意面 as the latter been fried before. With additional 1 tbsp of XO, the soup turns out great. Sweet and tasty.
Marinate sliced fish with seasoning B for at least 30 minutes (I marinated them for one whole night to get the full flavour)
Heat oil in wok. Fry ginger and fish until 50% cooked.
Pour in water and bring to boil.
Add in noodle, evaporated milk, cuttle fish and seasoning A. Cook for 3 minutes or until the noodle is getting soft.
Add in vege and cook for 30 seconds.
Remove from heat.
Add in 1 tbsp of XO wine and stir well before serving. (this is optional)
note: the evaporated milk is used to get rid of the fishy smell, and make it tastier.
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marianne49 saysI love the fish head noodle , I tried it when I was in Kuching , Sarawak one of the kopitiam there. The recipe is similar except no wine! My version is without the wine!!
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love the action shot with the chopsticks :)