Made this delicious 三捞河粉 with 𝙎𝙚𝙖𝙗𝙖𝙨𝙨 𝙁𝙞𝙡𝙡𝙚𝙩 & 𝙂𝙧𝙤𝙪𝙥𝙚𝙧 𝘽𝙧𝙤𝙩𝙝 from @acefishmarket. The fish is so fresh, silky smooth & the broth that made from Grouper fish bones & old hen gives a very natural sweetness & no fishy smell. My son who doesn’t like to eat fish, enjoyed this so much! No more buying from Zi Char stalls.
Chef: @cookinginserenity (IG)
Recipe: Rice Noodles With Seabass (2-3 pax)
Ingredients
- Seabass fillet @acefishmarket 220g (sliced)
- Grouper broth @acefishmarket 500g
- Rice noodles 400g
- Bean sprouts handful
- Spring onion 2 stalks (green part)
- Garlic 3 cloves (minced)
- Corn flour 1 tbsp
- Pepper 1 tsp
- Salt 1/2 tsp + pinches (optional)
- Light soya sauce 2 tbsp
- Vege oil 2 tbsp
- Ginger 5g (sliced)
Instructions
- Marinate Seabass with corn starch , pepper & 1/2 tsp salt. Set aside in fridge for 20 min
- In a pan, heat up 1 tbsp oil & add in rice noodles, stir in light soy sauce & mix well. Set aside
- In the same pan, heat up oil, fry garlic & ginger till fragrant n add spring onion & bean sprouts, gently mix. Next, stir in grouper broth & add in marinated fish sliced
- Once boil, pinch of salt to taste & add into rice noodles. Enjoy
