Seafood Fish Broth Rice Vermicelli 魚湯海鮮米線

🧂 Ingredients

• 300 g Fish meat
• 300 g Fish bones
• 200 g Soybean sprouts
• 30 g Jinhua ham
• 20 g Shrimp skin
• 30 g Dried scallops
• 4 slices Ginger
• 1 stalk Green onion

  , white part only (optional)
• ¼ tsp White pepper powder
• 2 tbsp Oil
• 2.5 L Water
• 300 g Halibut fillet

  , sliced any fish fillet will work
• 100 g Fish cake

  , sliced fish balls and fish tofu would be good alternatives
• 150 g Scallops
• 8 Shrimp

  , peeled
• 2 Shiitake mushrooms
• 1 stalk Green onions

  , chopped, green part only
• 50 g Yellow chives
• 150 g Baby yu choy sum
• 150 g Napa cabbage

  (siu choy)
• 100 g Soybean sprouts

  (with tops and bottoms removed)
• 300 g Rice vermicelli

  (mǐ xiàn)
• 2 tsp Fish sauce
• 1 tbsp Sweet potato starch
• 1 tsp Sesame oil
• 1 tbsp Shaoxing wine

  (optional)

Instructions

• 1 Pat dry fish bones and fish meat with kitchen towel
• 2 Heat wok using high heat and add 2 tbsp oil
• 3 Add ginger and fry for 10 seconds on each side
• 4 Add fish bones and fry until lightly golden on each side. Put into a stock pot
• 5 Add fish meat to the wok and fry until lightly golden and add to stock pot with
  the ginger If liquid appears in the wok when frying your fish meat, it probably
  means that the fish was still wet or was too cold. If that happens, just turn
  off the heat and put it into the stock pot with the liquid
• 6 Rinse shrimp skin and dried scallops with water to get rid of dust and sand. Add
  to pot
• 7 Add the white part of the green onion to the pot
• 8 Slice thin slices of Jinhua Ham and add to pot I used 6 slices
• 9 Add 2.5 L water and ¼ tsp white pepper powder to the pot. Bring to a boil
• 10 Rinse beansprouts
• 11 Take approx half of the 300 g of beansprouts and remove the top and bottoms of
  the beansprout, leaving you with just the white middle part. Do not discard the
  tops and bottoms. Put them together with the other half of the beansprouts. Set
  aside the white parts, they will not be used to make the broth
• 12 When the water boils in the pot, add the whole beansprouts and the removed parts
  to the pot. Wait for the water to boil again and turn the heat to medium
• 13 Boil at medium heat for 30 minutes. After 30 minutes, turn the heat down to low
  and boil for another 3.5 hours.
• 14 When time is up, remove all the contents in the broth and discard
• 15 Taste the broth and if it’s not salty enough, you can add some salt or fish
  sauce The Jinhua ham that I added was enough to flavour my broth
• 16 Set aside
• 17 Slice fish into thin slices
• 18 Marinate the fish slices with 2 tsp fish sauce, 1 tbsp sweet potato starch and I
  tsp sesame oil. Mix well and set aside
• 19 Slice shiitake mushrooms, fish cake and vegetables to your desired sizes
• 20 Devein shrimp. Have beansprout whites and scallops ready
• 21 The following instructions should be done after your broth is ready
• 22 Reheat broth if it’s not already being heated
• 23 Cook the rice vermicelli as per instructions on the package
• 24 Add 1 tbsp Shaoxing wine, shiitake mushrooms and napa cabbage to the broth.
  Bring to a boil
• 25 Add shrimp, scallops, fish cake, halibut, cooked rice vermicelli, beansprout
  whites and yu choy sum. Turn down heat to low
• 26 Cover with lid for 5 minutes
• 27 When all the components are cooked, add yellow chives and turn off heat
• 28 Sprinkle with chopped green onions and serve

Nutrition Info