Keyword: sliced fish mee sua, sliced batang, sliced batang mee sua
Prep Time: 20minutes
Cook Time: 40minutes
Total Time: 1hour
Author: Bee Leng | The Burning Kitchen
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.
Fry the ginger with oil over high heat until aromatic, then quickly pour hot boiling water into the wok. The sizzle that is created adds flavour to the soup. This is called 'Wok Hei' in Cantonese.
Add Ginger to rid the soup of the fishy smell.
Add cornflour to the fish marinade to give the fish a smoother texture and also prevents it from overcooking.
Do not over cook the fish. The moment the fish slices are added to the soup, give the soup a quick stir and turn off the heat immediately. The fish will be just about cooked. Do not slice the fish too thin or too thick. The thickness will affect the cooking time.
HOW TO COOK MEE SUA
Don't wash the mee sua. As I explained in my tutorial for how not to cook sago, mee sua is coated with flour and salt to preserve it, so if you wash it, it will become very starchy and gluey. Instead, cook the mee sua separately in one big pot of water (not the broth, otherwise the broth will become starchy) and ensure that the water must be boiling before you put the mee sua bundle in, otherwise it will stick together and become lumpy.
Cook mee sua one bundle at a time, spreading it out with chopsticks during the cooking process, otherwise it will stick together to form one big lump of flour.
Use a lot of water or the mee sua will be very salty and gluey. If you notice the water turning starchy, add in more boiling water, otherwise it will be difficult for the heat to penetrate through the starchy water.
Don't cook the mee sua for too long, 2-3 minutes should suffice.
Add the soup to the mee sua only when you are about to serve it, otherwise the mee sua will soak up all the soup and become soggy.