Mee Sua Soup with Sliced Fish by Berlinda Goh
Ingredients
- 1 box Simply Natural Steamboat stock
- 150g Fish slices
- 1 cob of organic sweetcorn, cut into 5 pieces
- 4 organic fresh Shiitake Mushrooms
- 4 organic baby corns, halved lengthwise
- 6 sliced organic Carrot
- 1 bunch of organic English spinach, cut into small section
- 2 bundles of Simply Natural Pumpkin Mee Sua
Garnishing:
- Some Fried ikan bilis
- 1 stalk Coriander/Spring onion
Seasoning (1):
- ⅓ tsp salt
- ½ tsp sugar
- Dashes of pepper
- 1 tbsp cornflour
Seasoning (2):
- ½ tsp Sesame oil
- ½ tsp Hua diao wine
Methods
- Cook a soup stock according to instructions on steamboat stock. Add in sweet corn for extra sweetness. Extra soup stock can be sieved and kept for next meal.
- Lightly season fish slices with seasoning (1), keep aside for at least 20 minutes.
- Boil water in a separate pot, bring to a rolling boil. Add in mee sua to cook for 2 minutes, drain and add to serving bowl.
- Pour away water from cooking mee sua, add in a portion of soup stock. Bring to a boil and cook all the vegetables and fish slices.
- Drizzle some seasoning (2) in each serving bowl then pour the soup into the bowls.
- Garnish with crispy ikan bilis and coriander before serving.
