Meehoon & Fish Slices in Salted Vegetable Soup

Ham Choy Yu Pien Mee Hoon Tong (11th Apr 2012)

Missing last weekend's cooking session as my hubby treated the family to a weekend getaway . We went to Port Dickson and had a most enjoyable time! We also found a wonderful family run restaurant which served up some pretty good Chinese dishes. So it was all play, eat, play, eat all day long....

The guilt has set in.... Subconsciously, my mind tells me I have to eat something light to counter all that previous gluttony (not like one meal can wash away the cholesterol) and noodle soup always makes me feel like I'm are eating diet food! Hahaha!

Noodle in salted vegetable broth is very common in Sabah. It is usually served with fish slices or you could add an assortment of fresh seafood as well. It has a sourish flavour (not unlike the Phillipino Sinigang) which comes from the salted mustard greens and salted plum.

Meehoon & Fish Slices in Salted Vegetable Soup Recipe

(Serves 4 person)

Ingredients:
600gm Mee hoon (roughly 150gm each but do add more if required)
400gm sliced white fish (garoupa, snapper, pomfret, etc) 
Salt & pepper to taste 
1 tbsp of Chinese wine

Soup Stock:
Fish bone
Pork/ Chicken Bones
2 litre of water
1/2 inch of ginger
2 shallot
300gm Salted mustard green, sliced
3 ripe tomatoes, cut into 4
4 wet salted plums

Garnish:
Freshly prepared garlic oil

Method:

1. Prepare the soup stock 2 hours in advance. First, blanch the bones to get rid of the scum. Then put all the ingredients and bring the stock to boil. Continue to boil on medium heat.
2. Slice your preferred fish and marinade with a little salt & pepper. Leave in refrigerator.
3. Soak the meehoon to soften it. When ready to serve, blanch in hot water and put in indivudual serving bowls.
4. Put fish slices into boiling hot soup for 1 minute. Remove and place in serving bowls.
5. Finally pour hot soup over your noodle and garnish with garlic oil. Ready to serve!