Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 130 g dory fillet (thin slices)130g
Carbs· 1
- 50 g rice vermicelli (dry, softened)(staple)50g
Vegetables· 3
- 60 g tomato (wedges)60g
- 8 g ginger (julienned)8g
- 10 g spring onion (cut in lengths)10g
Spices· 3
- 3 g chicken stock cube (~⅓ cube)(staple)3g
- pinch of white pepper(staple)1g
- pinch of salt(staple)2g
Soak the vermicelli in warm water for 8 min until soft, then drain; slice the dory thinly on the bias and rub with a little salt and white pepper.
Why? Slicing the fish on the bias gives more surface so it poaches quickly and stays silky; pre-soaking the vermicelli means it needs only seconds in the broth and won't turn mushy.Tip: Don't slice the fish too thin or it flakes apart — about half a centimetre is ideal.
Next up:Bring 500 ml water, the ginger, tomato wedges and stock cube to a boil, then simmer over medium heat for 5 min into a clear, sweet broth.
Bring 500 ml water, the ginger, tomato wedges and stock cube to a boil, then simmer over medium heat for 5 min into a clear, sweet broth.
Why? Tomato and ginger release a natural sweet-tang and warmth, so the broth has body from just ⅓ of a stock cube — the stall's milky-white soup is usually boiled from fried fish bones and carries far more fat.Watch out: Stock cubes are already salty — taste before adding salt at the end rather than seasoning heavily upfront.Next up:With the broth at a gentle simmer, slide in the fish and poach 2 min until just opaque, then add the softened vermicelli for 30 sec and season with salt.
With the broth at a gentle simmer, slide in the fish and poach 2 min until just opaque, then add the softened vermicelli for 30 sec and season with salt.
Why? Poach the fish gently and pull it the moment it turns opaque — overcooking makes it tough and falls apart; add the vermicelli last so it warms through without soaking the broth dry and clumping.Tip: Keep the broth at a bare simmer, not a rolling boil, so the fish slices stay whole.
Next up:Ladle into a large bowl, scatter over the spring onion and white pepper, and enjoy hot.
Ladle into a large bowl, scatter over the spring onion and white pepper, and enjoy hot.
Why? Adding the spring onion and white pepper right at the end keeps their fresh aroma from boiling away — so a lean, clear bowl never tastes bland.Tip: For an extra warming lift, squeeze in a few drops of lime — bright, appetising and zero calories.