This is my family favourite dish. I love X.O especially in fish soup. Below is the recipe.
Fish Stock
3 thick slices of ginger
Handful of Ikan Billis
Handful of Yellow Beans
Handful of red dates
Handful of wolf berries
5 Dried Scallops
1 small whole chicken bone ( optional)
Salt to taste
Method:
1) Bring to boil with 1000ml of water and simmer for 30-45mins
Fish Marinate for the Fried fishes
500g of fish slices ( can use grouper or red snapper) Must be fresh fish
1Tbsp Soy Sauce
1/2Tbsp Seasame Oil
Dash of Pepper
1tbsp of Cornflour for coating the fish slices before frying
Method:
1) Cut fish into slices, add above seasoning and marinate for at least 1 hour
2) Coat the fish slices with corn flour thinly
3) Deep fried till golden brown
Other Ingredients:
500 g of Thick Bee Hoon
3 big stalks of Caixin
100-150 ml of evaporate milk
4 slices old ginger
3 cloves of garlic, chopped
2 tbsp of XO brandy
1 tbsp of vegetable oil
2 tsp of sesame oil
1 pinch of salt
1 tbsp of fried shallot slices
Seasoning with pepper
Small tomatoes ( slices into half)
Cut chilli padi
Methods:
1) Wash the thick bee hoon in running water and drain dry.
2) In clay pot, add 1 tbsp of vegetable oil then add ginger slices, chopped garlic and fry over medium heat until fragrantly.
3) Add 1 tbsp of XO brandy
4) Add fish stock and bring it into boil.
5) Add evaporate milk
6) Add in thick bee Hoon and caixin . Bring to boil.
7) Add in Fried sliced fishes.
8) Lastly add another 1 tbsp of XO brandy follow by sesame oil and pinch of salt and serve hot.
9) Garnish with tomatoes and fried shallots and serve with sliced chilli.
