Fish fillets Mee Hoon soup (rice vermicelli noodle soup) 鱼肉米粉

I like to eat the famous Seremban‘s Fish Head Mee Hoon soup, as the soup is spicy (the spiciness came from liberal use of pepper) and little creamy by adding evaporated milk, which I couldn’t find in any other type of noodles soup. I tried to cook this noodle soup recently but replaced fish head (not my kid’s favorite) with fish fillets instead.

This time, I have no time to record down the exact amount of the ingredients, if you wish to try out, please adjust the amount accordingly.

Fish fillet Mee Hoon soup (rice vermicelli noodle soup) 鱼肉米粉

500g fish fillet, cut into bite size
Rice Vermicelli

2 tomato, cut wedges
200g preserved vegetables, sliced

Evaporated milk
Some ginger slices
Spring onion, cut 1” in length

Chopped garlic

Broth ingredients
Chicken carcasses
1-2 tbsp of whole white pepper
Ikan bilis (anchovies)
Cabbage
Carrot
salt

Method
1. In a large pot, add all broth ingredients (adjust the amount accordingly) with water, bring to boil and simmer over low flame for at least 1 hour. Season with salt, set aside.
2. Marinate fish fillet with salt, soy sauce, sesame oil and pepper for 30minutes, coat with corn flour/tapioca flour, deep fry till brown, set aside.
3. Saute chopped garlic with cooking oil till golden brown, set aside.
4. Soak Mee Hoon (rice vermicelli) in water till soft, drain and set aside.
5. Bring broth to boil, add in ginger slices, tomato and preserved vegetables, boil for 15minutes
6. Add in Mee Hoon and evaporate milk, cook for 1-2 minutes, turn off the flame.
7. Ladle the Mee Hoon soup into a serving bowl, garnish with deep fried fish fillets, garlic oil and spring onion. Serve hot with fresh chilli and soy sauce dipping sauce.

Happy Cooking !!