Fish soup bee hoon
|Alternative names||Fish head bee hoon|
|Place of origin||Singapore|
|Main ingredients||Fish (usually snakehead, also pomfret or batang), fish stock or bones, bee hoon, water, oil, yams, milk|
|Cookbook: Fish soup bee hoon Media: Fish soup bee hoon|
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. Catherine Ling of CNN listed fish soup bee hoon as one of the "40 Singapore foods we can't live without".
Snakeheads are most commonly used for fish soup bee hoon. Other stalls may offer pomfret, batang. or garoupa. While fish heads or the whole fish may be used, some diners prefer having just fish slices. The fish soup is made out of either fish stock or actual bones, water, oil, yam, and milk,[a] with vegetables and select fruits.
The noodle in the soup is often bee hoon, although a healthier alternative except for irritable bowel syndrome sufferers would be spaghetti made from brown rice. Another noodle variant would be fried noodles. Additional ingredients include eggs, anchovies, pepper, salt, and alcoholic products such as brandy, Chinese wine, or cognac, chilli slices, fried shallots, and fish roe. For the vegetarian version of the dish, fish meat is substituted with tofu.
The fish is boiled and added to a bowl of fish soup. The fish may also be fried. The soup is boiled for about twenty minutes, though a broth made from fish or pork bones boiled for several hours is sometimes used as a base. The dish is served hot.
Grace Chen of The Star writes that fish soup bee hoon is "to Singaporeans what the char kway teow is to Penangites". Catherine Ling of CNN describes fish soup bee hoon as one of the "40 Singapore foods we can't live without". Jin Hua Fish Head Bee Hoon was named the best fish soup bee hoon store in Singapore by Time Out Singapore in 2012.
- Some fish soup bee hoon stalls, such as China Square Fried Fish Soup, do not add milk to their fish soup.
- Phoon, Audrey (December 19, 2009). "The best fish soup and fish head". AsiaOne.
- Mobile 2007, p. 24.
- Yan, Yee Yaw; Ebrahim, Naleeza (2006). Singapore. Marshall Cavendish. pp. 102–. ISBN 9789812329226.
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- Tay, Suan Chiang (November 26, 2012). "Spoilt for choice at Quan Xiang Fish Porridge". AsiaOne.
- Thng, Lay Teen (October 15, 2012). "Cheap and good fish-head beehoon at 21 Seafood". AsiaOne.
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- Gilbert, Jonathan P. (2010). Michelin MustSees Singapore. Michelin Travel. p. 126. ISBN 9781906261979.
- Phoon, Audrey (December 19, 2009). "China Square fried fish soup keeps original taste". AsiaOne.
- "Sliced Fish with Bee Hoon Soup". Health Promotion Board. Retrieved May 24, 2013.
- Thng, Lay Teen (February 21, 2010). "Delicious yee mee with fried fish meat at Goldhill Centre". AsiaOne.
- Sun, David (September 26, 2011). "The best fish soups in Singapore".
- Mobile 2007, p. 406.
- "Living on the veg". Time Out. January 28, 2008.
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- "2012 Singapore's Best Dishes: Local cuisine". Time Out. June 11, 2012.
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