Deep Fried Fish Beehoon

Yesterday was my 2nd wedding anniversary to my fat piggy. He has a conference call at 8pm (not 3, not 4 kind of timing) thus we can't go out to celebrate. So I prepared a simple dinner, of course, with his favourite ingredient.... fish.

I have wanted to try cooking this dish for a while as it's quite a popular dish here in Penang. And I must say, it's expensive too as it used thick fish fillets. I would recommend to use sang-yu (the fish we used in yee-sang), kurau (also known as cod) or salmon as they have a stronger texture. I used siakap (barramundi) as we just purchase two whole fish last weekend... it cost us RM76 for 16 slices! Siakap was not meant to be deep fried but that was what i've got....

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Ingredients

• 4 slices Fish fillets


• Some flour and salt (to cover fish fillets)


• 1 pkt Beehoon (vermicelli) - soaked


• 2 Onions - sliced thinly


• 1 Red chili - sliced


• 1 Chili padi - sliced


• Grated carrot and Chinese cabbage or bean sprouts (preferred amount)


• Light soy sauce, dark soy sauce and pepper for taste


• Water (to soften the beehoon)


• Sambal belacan with calamansi juice


• Oil for deep frying fish fillets

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Methods

1. Pour enough oil in a small sauce pan to deep fry the cut fish fillets until light brown. (Those selling at the stall will normally deep fried with flour batter so the fish fillet would not break up easily)


2. Heat up wok with oil and sautee the onion, chilies and all the vegetables (if you are using bean sprout, add in when beehoon is almost ready) for few minutes till soft.


3. Add in beehoon and stir for a while, add in preferred amount of water, stir and cover.


4. Pour in dark soy sauce, stir, add in light soy sauce and pepper to taste and continue to stir for a few more minutes till beehoon is soft.


5. Served with sliced fish and sambal belacan... Yum!