Sliced Fish Bee Hoon Soup

Recipe reproduced from “The Recipe For Healthy Ageing” Recipe Book with permission by Health Promotion Board, Singapore

Serves: 2
Prep time: 20 min
Cooking time: 15 min

Ingredients

• 300g toman fish fillet or fish of your choice, sliced and blanched
• 80g dried brown rice bee hoon, soaked in water for 20 mins
• 2 tomatoes, cut into wedges
• 2 spring onions, cut into 2 inch lengths
• 10g ginger, sliced
• 2 tsp oil
• 8-10 lettuce leaves, chopped into bite sized pieces
• 1 tsp sesame oil
• ½ cup evaporated milk
• 2 cups (500ml) hot water
• 2 tsp chicken or fish stock seasoning
• Fresh chilli (optional)
• Pepper to taste

Method

1. Heat oil in a nonstick wok, stir fry the sliced ginger for 1 minute or until fragrant.
2. Pour in the 2 cups of water and add stock seasoning. Bring to a boil.
3. Add the brown rice bee hoon, fish slices, tomato wedges, lettuce, spring onions and sesame oil. Cook for 2 minutes.
4. Add evaporated milk and chilli and pepper to taste.

Nutrients Per Serving
Energy: 493.9kcal
Protein: 23g
Total Fat (Saturated Fat): 56g (8.5g)
Cholesterol: 54mg
Carbohydrate: 60g
Dietary Fibre: 4.68g
Sodium: 592mg