Simple, healthy and comforting, Sliced Fish Mee Sua is a great lunch option if you're health conscious, or under the weather, or looking for something soothing. Find out how to make this with our recipe.
Wash the batang fillet and cut into half cross-sectionally. Slice the fish cross-sectionally into thick slices (about 1/2 cm thick).
Add the marinade ingredients into a large bowl and mix well. Add the fish slices into the marinade mixture and set aside.
Remove the skin from the ginger, then wash and cut into thin slices.
Wash the spring onion and cut into small pieces.
Rinse the yellow soya beans.
Set 2 litres of water to boil.
In a separate pot, heat 1 TBsp oil over high fire. Add in the sliced ginger and fry until fragrant but not burnt.
Quickly pour the 2 litres of boiling water into the pot and bring to a boil.
Add the yellow beans and allow to simmer over medium heat for about 25 mins until the beans are softened.
When the beans are softened, add in 1 tsp of salt. In the same pot, blanch the Chye Sim for 1-2 mins, then transfer the Chye Sim to a plate. Continue to cook the yellow soya bean soup over medium heat
Meanwhile, in a wok, add about 3 litres of water and bring to a boil. Then place one bundle of mee sua into the wok and use a chopstick to loosen the mee sua during the process of cooking. You can cook the mee sua for 2 mins or longer if you want it softer.
Transfer the mee sua to individual bowls and add the Chye Sim to each bowl.
Turn up the heat for the soup to high, until it is boiling (not just simmering) Then quickly add in all the fish slices (but not the marinade) into the soup, and give it a gentle stir with a ladle. Then turn off the heat immediately.
Scoop the soup and the fish into the individual bowls over the Mee Sua and Chye Sim.
Add a dash of pepper and garnish with spring onion and fried shallots and serve hot.
Add soya sauce and salt to taste.
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