My husband has always advocated us to eat healthily and this is a recipe that has been well-loved by everyone at home. So, I am saving it here for easy future reference.
Sliced Fish Yee Mee
Ingredients
1 litre water
80 gm ikan bilis, rinsed
1 stalk celery, chopped
1 onion, quartered
1 packet Hong Kong Yee Fu Mee
1 1⁄2 tbsp cooking oil
3 cloves garlic, finely chopped
3 slices ginger
400 gm batang fish, sliced
8 stalks xiao bai cai
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp Chinese cooking wine
Salt and pepper, to taste
2 tsp corn flour, mixed with 50ml water
80 gm ikan bilis, rinsed
1 stalk celery, chopped
1 onion, quartered
1 packet Hong Kong Yee Fu Mee
1 1⁄2 tbsp cooking oil
3 cloves garlic, finely chopped
3 slices ginger
400 gm batang fish, sliced
8 stalks xiao bai cai
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp Chinese cooking wine
Salt and pepper, to taste
2 tsp corn flour, mixed with 50ml water
Method
1. Place the water, ikan bilis, celery and onions in a pot and boil for 15 min. Strain and set aside the stock.
2. Blanch the noodles in boiling water for 2-3 min until just cooked. Drain and set aside.
3. Add the oil, garlic and ginger to a hot wok. Stir fry until the ginger sizzles then add the sliced fish and stir-fry until cooked.
4. Add 750 ml of the ikan bilis stock, xiao bai chye, oyster sauce, fish sauce, Chinese cooking wine, salt, pepper and the noodles. Cover and boil for 1 min. Thicken with the corn flour mixture and mix well.
5. Serve in bowls and eat while hot.
5. Serve in bowls and eat while hot.
Reference : Her World
