Steps to Prepare Super Quick Homemade Fish Soup Rice Noodle (Gluten Free)
by Andre Wilkerson
Fish Soup Rice Noodle (Gluten Free)
Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, fish soup rice noodle (gluten free). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Fish Soup Rice Noodle (Gluten Free) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Fish Soup Rice Noodle (Gluten Free) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have fish soup rice noodle (gluten free) using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Fish Soup Rice Noodle (Gluten Free):
Get 4 pieces thin Hake (or cod)
Make ready Rice Noodle (Bee Hoon)
Get 2 Carrots (sliced)
Prepare 2 stalks Spring Unions (thinly sliced the white parts)
Prepare 1 tbsp Sesame Oil
Make ready 2 inches Ginger (sliced)
Get Frying oil
Make ready 1/2 cup Corn flour
Prepare 1 handful anchovies
Get 1 small Chinese Cabbage
Prepare 2 tbsp GF soya sauce
Steps to make Fish Soup Rice Noodle (Gluten Free):
In a large pot, add sesame oil and in with ginger, cook for about 1 min.
Add 2 liter water to it and soya sauce.
Take two pieces of fish and cut into smaller size and add to the pot.
Cook the soup with high heat until boiling. Turn to low heat.
In another small pan, add oil over high heat.
Coat the other pieces of fish in corn flour and deep fry them.
Once the fish finished deep frying, add anchovies and deep fry it for a min.
Once the anchovies are cooked, add the white parts of spring unions it cook until brown.
Back to the big pot, add carrots and cabbage in.
Add rice noodle in and leave it for two mins.
Add salt to taste.
Serve with anchovies, fried fish, spring unions and chillies optional.
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