Good when you are craving a simple home cooked meal and something soupy. A healthy, 'cooling' dish in the chinese sense, due to the nutritional value of bittergourd.
PREP TIME 30 Min
COOK IN 30 Min
SERVINGS & SCALING
Original recipe yield: Serves 2 as a main course.
INGREDIENTS
1 bittergourd, sliced
Fish slices (Catfish or any firm fish without overpowering fishy taste)
Bee Hoon, 2 servings, soaked and drained
Spring onions or coriander, to garnish
Pepper, to taste
Salt, to taste
One pinch of preserved vegetables (tong cai), to taste
Ikan bilis or chicken stock cube, 1/2
DIRECTIONS
1.Cut the bittergourd into half and cross sectionally. Remove middle part with seeds. Rub generously with salt and soak in water for at least half an hour to remove the bitter taste.
2. Season fish slices salt and pepper for at least half an hour.
3. Boil water and a pinch of preserved vegetables in a pot. Once water boils, add bitter gourd. Cook till preferred level of thoroughness (some prefer the slightly raw crispy taste, while others prefer the softer and blander bittergourd). Add in bee hoon. Stir in stock. Add salt and pepper to taste.
4. Garnish the cooked soup with some coriander or spring onions.
2. Season fish slices salt and pepper for at least half an hour.
3. Boil water and a pinch of preserved vegetables in a pot. Once water boils, add bitter gourd. Cook till preferred level of thoroughness (some prefer the slightly raw crispy taste, while others prefer the softer and blander bittergourd). Add in bee hoon. Stir in stock. Add salt and pepper to taste.
4. Garnish the cooked soup with some coriander or spring onions.
TIPS
For those who have a bottle of mirin at home, you can add mirin to your fish to remove any residual fishy taste. It also gives a wonderful flavour to soup.
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