Fish Meat in Vermicelli Soup

Ingredient:

600g fish meat (dory fish - cut into chunk)
500g beehoon (soak until soft)
2 stalk of chye-sim (cut into bite-size)
2 slices of ginger
2 tomatoes (cut into slices)


Seasoning sauce for fish:
1 tbsp chinese wine
1 tbsp ginger juice
1 tsp salt
1/8 tsp msg
1/2 tsp sugar
1/8 tsp pepper

Gravy sauce:
2 litre of stock (chicken bones & ikan billis)
1 1/2 tsp salt
1 1/2 tbsp fish sauce (thai brand)
1 tsp msg
1/8 tsp pepper
1 tsp sesame oil

Method
1. Cut and season the fish with wine then set aside for 15 mins.

2. Mix the seasoning sauce for the fish well in a bowl, then add to the fish to mix together, set it aside for 15 mins.

3. Prepare the wok for deep-frying fish, once the oil in the wok is hot, off fire,
coat the fish with coat cornflour, then put into deep fry, then turn on the fire, to cook the fish meat. Once the fish meat turn slightly yellowish texture, shows that it is cooked, remove and drain dry.

4. For individual serving, prepare a sauce pan, add 2 tbsp of oil, add garlic, ginger to fry until fragrant, add wine, stock, salt, chye-sim, fish-sauce, cover and let it boil.

5. Once boiled, off heat, add 3 tbsp of milk eith evaporated or UHT milk, then add in beehoon to let it boil again.

6. Ready to serve once beehoon is boiled, garnish with fish slices and tomatoes to serve.