Fish Slice Bee Hoon


by: Priscilla

Deep Fried Fish Slices with Thick Bee Hoon - Soup version I cook it from my own idea of how the soup should taste with recollection of those I had outside. Slight peppery, ginger slices. Using Ikan Billis & yellow beans to cook the soup stock. Light and refreshing.


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serves: 2-3

Deep Fried Fish Soup

3 slices thick of ginger

Handful of Ikan Billis

Handful of Yellow Beans

7-8 Dried Scallops

1) Bring to boil with 1000ml of water and simmer for 30-45mins

Fish Marinate

1Tbsp Lt Soy Sauce

1/2Tbsp Seasame Oil

dash of Pepper

1tsp Cornflour

1 slices 1) Cut fish into add above seasoning and marinate for at least hour

Nutrition Facts
Fish Slice Bee Hoon

Servings Per Recipe: 2

Amount per Serving

Calories: 246

  • Total Fat: 5.3 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 28.5 mg
  • Sodium: 740.5 mg
  • Total Carbs: 32.9 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 2.6 g
  • Protein: 18 g

how is this calculated?

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1.  Bring 1 litee of water to boil with dried scallops, Ikan Billis, yellow beans, ginger slice and simmer for 30-45mins until Flavour is out

2.  Marinate fish with above seasonings for at least an hour

3.  Coat fish with cornflour and deep fried til golden brown

4.  Add vegetables to soup, thick bee Hoon and bring to boil

5.  Add fish slices, dash of pepper and serve warm

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