Fish Soup Bee Hoon (Fish head bee hoon, 鱼头/片米粉汤)

Discover the delightful flavors of Fish Soup Bee Hoon, a classic Asian noodle soup recipe. Made with fresh fish slices, rice vermicelli, and a savory broth, this comforting dish is perfect for any meal!Key Ingredients for Authentic Fish Soup Bee Hoon

🐟 Fish fillets (e.g., snapper, grouper, or any white fish) – 400g, sliced thinly
🍜 Bee hoon (rice vermicelli noodles) – 200g
🧅 Onion – 1 medium, sliced
🧄 Garlic – 3 cloves, minced
🥬 Chinese cabbage – 2 cups, chopped
🍄 Mushrooms (shiitake or button mushrooms) – 1 cup, sliced
🧴 Fish stock or water – 4 cups
🌶️ Ginger – 2-inch piece, sliced thinly
🧈 Butter – 1 tbsp
🧂 Salt – to taste
🌿 Coriander – for garnish
🧴 Sesame oil – 1 tsp (optional, for extra flavor)
🍋 Lime juice – 1 tbsp (optional, for tanginess)

Prepare the ingredients:
- Slice the fish fillets and set them aside.
- Chop the onion, mince the garlic, and slice the ginger and mushrooms.
- Prepare the bee hoon by soaking it in warm water for 5 minutes, then drain.
Cook the aromatics:
- In a large pot, melt the butter over medium heat.
- Add the sliced onion, garlic, and ginger, sautéing until fragrant (about 3 minutes).
Make the soup base:
- Add the fish stock (or water) to the pot and bring it to a boil.
- Add the sliced mushrooms and cook for about 5 minutes until tender.
Add the vegetables and fish:
- Add the chopped Chinese cabbage and fish fillets to the soup. Cook for another 5-7 minutes, until the fish is cooked through and flakes easily.
Prepare the bee hoon:
- In a separate bowl, place the soaked and drained bee hoon.
Assemble the soup:
- Place a portion of the cooked bee hoon into each serving bowl.
- Ladle the hot fish soup over the bee hoon, ensuring the fish and vegetables are evenly distributed.
Season and garnish:
- Season with salt to taste and drizzle a small amount of sesame oil for added flavor.
- Garnish with fresh coriander and a squeeze of lime juice for a refreshing finish.