Seafood Bee Hoon Soup is a Singaporean inspired noodle dish prepared with bee hoon and variety of seafood like fried battered white fish, prawns, squid, surimi, and fish balls.
- 1 kg snapper or grouper fish head / bones
- 1 kg clams
- 1 1/2 litre water
- 4 cloves garlic, minced
- 6 thin slices ginger
- 1/3 cup Chinese cooking wine
- 1 tbsp sesame oil
- fish sauce
- ground white pepper
- 2 pcs snapper fillets, cubed (or anything similar)
- 1/2 cup flour
- 1/2 cup cornstarch
- white pepper
- 12 pcs fish balls
- 12 pcs shelled prawns
- 4 pcs surimi, sliced
- 2 pcs squid, sliced
- 400 g Bee Hoon noodles (rice vermicelli)
- coriander, to garnish
- freshly ground black pepper
- Prepare a deep fryer filled with oil then heat to 180C
- Season fish with salt and ground white pepper, set it aside.
- In a bowl combine flour and cornstarch, coat each fish sliced with the starch then deep fry in the deep fryer until golden brown, remove from fryer then set it aside.
- In a large pot add small amount of oil, heat using medium heat then add the garlic and ginger, sauté until garlic is golden brown.
- Add fish head and let it fry in oil on all sides.
- Pour water, Chinese cooking wine and fish sauce then let it boil. Add clams then simmer until fish head is soft and can easily break down, this might take around 30 minutes.
- Using a fine sieve strain the liquid into another pot, discard any solids.
- Place back pot on heat, add fish balls, prawns, surimi, and squid, bring stock back to a boil then simmer in very low heat while preparing for the rest of the dish.
- Cook noodles according to packet instructions. Drain then set it aside.
- Place noodles in bowls together with some cooked fish and cooked seafood.
- Pour some soup and into the bowl, top with chopped coriander to garnish then serve.