Go Back

XO Fish Bee Hoon

Print Recipe

Ingredients
  

  • 250 g dried bee hoon

Soup

  • 1/4 cup oil
  • Bones and heads of 3 large fishes
  • 3 cm cube ginger
  • 4 cloves of garlic
  • 1 teaspoon bullion powder
  • 1.5 liters of water

Fish

  • 1 kg fish meat cut into about 2cmx x 5cm
  • Salt and pepper
  • 1/4 cup rice flour
  • 2 Tbsp XO or brandy I used cordon bleu

Toppings

  • Fried shallots
  • Sliced green onions
  • Cut chilies
  • Sesame oil
  • Salt and pepper to taste
  • Evaporated milk

Instructions
 

  • Make the stock by first frying the garlic and ginger in oil, until golden brown, in a pressure cooker pot. Then fry the fish bones.
  • Add the boiling water and cover. Cook for 1 hour.
  • Meanwhile cook the noodles and fish.

Noodles

  • Place half a pot of hot water and a teaspoon of salt over the stove and when it is boiling, add the beehoon. Follow instructions on the package for the length of cooking or until cooked.
  • Rinse the noodles when it is cooked with cold water to finish the cooking.
  • Divide the noodles into bowls, and add 2 tablespoons (or desired amount) of evaporated milk in each bowl.
  • Season the stock according to taste. And pour over noodles. Then top with desired toppings.

Fish

  • Season fish with salt and pepper and coat with rice flour.
  • Fry the fish in 2 cups of cooking oil, until golden.
  • Use it as a topping.