Photography Winston Chuang Art Direction & Styling Nikki Ho
500g thick bee hoon
100g ikan bilis, washed
5 slices ginger
1 litre water
1/2 tbsp salt
1 tbsp sesame oil
1 tbsp light soya sauce
500g batang fillet, thinly sliced
2 tomatoes, thinly sliced
1 dried seaweed, shredded
1 sprig coriander, chopped
1 Bring a pot of water to boil. Cook the bee hoon for 5min. Drain and divide equally into four bowls.
2 Fry the ikan bilis with the ginger slices until brown.
3 Fill the pot with 1 litre of water. Add the fried ikan bilis and ginger and cook for 30min over medium heat. Remove the ikan bilis and continue boiling.
4 Add the salt, sesame oil and soya sauce.
5 Add the batang fillets and cook until they turn white.
6 Divide the fish slices and tomatoes equally into the four bowls of noodles.
7 Pour the soup over noodles and top with seaweed and coriander.
This article was originally published in Simply Her January 2011.