Sliced fish mee sua soup
• 300g fish steak (bone-in)
• 100g minced pork
• Cooking oil
• 5 to 6 slices old ginger
• 4 cilantro (Chinese parsley) root stalks
• 1 tbsp black peppercorns, smashed
• 2 tbsp dried ikan bilis (in gauze bag)
• 800ml to 1 litre water
• 1 large tomato, sliced into 8 wedges
• Mee sua for two, parboiled
Marinade for pork
• ½ tsp soy sauce
• ½ tsp sesame oil
• ¼ tsp pepper
• ½ tsp corn flour
• ½ tsp salt
• ½ tsp sugar
• 1 tsp dried sole fish powder
• Cilantro leaves
• Fried shallots
1 Fillet the fish and keep the bones for stock. Cut the fillet into smaller pieces. Set aside. 2 Mix the marinade ingredients into the pork meat and set aside.
3 Parboil the fish bones, then drain and set aside.
4 In the same pot, add 1 tsp cooking oil, along with ginger slices, cilantro root stalks, peppercorns and ikan bilis. Saute on medium low heat until fragrant.
5 Add water and the fish bones. Bring to a boil.
6 Lower heat and simmer for 30 minutes. Sieve the stock or remove the bones, roots and gauze bag.
7 Bring the stock to a boil again, then add pork.
8 Add seasoning ingredients, fish fillets and tomatoes. Once the fish is cooked, turn off the fire.
9 Spoon the soup over the mee sua. Top with shallots and cilantro.