Fried Fish Rice Noodle Soup

Fried Fish Rice Noodle Soup

Sole fish fillets are really quite lovely just lightly battered and fried to a crisp. And I find that they go really well with a bowl of slightly tangy milky seafood broth. With preferably thick rice vermicelli in it. With this in mind, I made myself a bowl of Fried Fish Rice Noodle Soup for lunch yesterday afternoon. Though I only had the thinner rice vermicelli.

It has been raining on and off in the past few days. The Teenager is frustrated as he wants to return to golf practice soon. I will no longer say that he's aiming to be the next Tiger Woods, since we all know what we remember the golfer more for nowadays. Anyway, it really scares me the way I keep reading about so many Stars of all sorts falling down like flies victims of their own depression, drugs or whatever. I just want my kids to be happy and healthy, so no Stardom dreams here.

He has however taken to the sport and we were told that he is good at it. This pleases the Hub very much as they would be able to play together most Sundays when the weather is good. Better than having the boy stay in front of the computer all day long. Facebook and Youtube are poison.

Just found out that the school will be offering a few golf lessons to the older children thanks to sponsorship from a new parent. This family's Golf Club is 25 minutes' drive from where we are though - not sure that I can manage with the logistics since we already have other ECAs between the 3 kids after school. But maybe I'll be able to work something out with the other mothers once I know more about the training schedule.

Fried Fish Rice Noodle Soup (serves 2) :

300g Sole filets

Cornstarch for coating

Salt

Pepper

2 Garlic cloves (sliced)

1 piece fresh Ginger (julienned)

200g raw Prawns (heads attached)

500ml Fish or Seafood broth (if you have big fish heads, use them to make the broth)

2 Tbsp evaporated Milk

Juice of 1 Lemon

Salt and Pepper to taste

2 Tomatoes (optional)

1 small packet Szechuan preserved vegetable or salted mustard (optional)

2 Eggs

Fried shallots and Chilli padi (for garnishing)

Thick Rice vermicelli

Add salt and pepper to the cornstarch and coat the fish filets in it. Fry in hot oil till crispy. Set aside.

Heat up a little oil in a pot and fry the ginger and garlic till fragrant. Add the prawns and fry till they turn just pink. Pour in the hot fish or seafood broth.

Simmer for 10-15 minutes and if using the vegetables, add them now.

Add the evaporated milk and the lemon juice.

Remove the prawns and set aside.

Add the soaked and drained rice vermicelli to cook in the broth. Take it out and place in a serving bowl. Put the crispy fish filet and cooked prawns on the noodles.

Using the hot broth, poach the eggs in it. Remove and place on top of the noodles.

Ladle the broth into the bowl and garnish with fried shallots and chilli before serving.

Fried Fish Laksa

For dinner, I used the same broth and made Singapore Laksa with it. The crispy fish goes well with this too.