Receta Rice Vermicelli Soup With Deep Fried Fish Fillets
Having just returned from my summer vacation, I did not want to indulge in anything too heavy for dinner as I was still recovering from jet lag. I just needed something soupy. So, I decided to cook this delicious and simple meal, Rice Vermicelli Soup with Deep Fried Fish Fillets. I used a fresh sea bass for this recipe’s deep fried fish fillets. As for the soup base, I just used the fish bones and lots of chicken bones to sweetened the soup. The clear aromatic soup was just what I needed, light and yet hearty, served with a handful of rice vermicelli, and topped off with a few slices of deep fried sea bass fillets. Simply divine!
Since we are on the topic about fish, if you are interested, you may want to check out an article I submitted about how intimidated I get when dealing with live fish. This was in response to CanadianLiving.com’s question to a few of their favorite food bloggers from around the world, “What ingredient are you most intimidated by?”. Do visit CanadianLiving.com, it’s one of the largest lifestyle website in Canada, and have a good laugh reading about my “live fish” experience. Here is the link for the article and I would also like to take this opportunity to thank Colleen Tully, their food editor, for including Seasaltwithfood as one of their favorite food blogs.
Rice Vermicelli Soup With Deep Fried Fish Fillets
Ingredients
- 1 Whole (2.5 lbs/1.134 kg) Sea Bass Fish, fillets (sliced into 6 pieces for each fillet) and reserved bones for the soup
- 1 tsp Ginger Juice
- ¼ tsp Sea Salt
- ½ Cup Corn Flour
- 3 Salted Plums
- 200 g Salted Mustard, sliced
- 3 Tomatoes
- 1 Tbsp Sesame Oil
- 2 tsp Soy Sauce
- 3 Tbsp of Shaoxing Wine
- Sea Salt to taste
- 1 Piece (3 inches) Ginger, julienned
- 300 g Rice Vermicelli or Rice Sticks (cooked as per manufacturer’s instructions)
- Peanut Oil or Vegetable Oil for deep-frying
- Ground White Peppercorn
- Soup Base
- 12 Cups (3 Quarts) of Chicken Broth or Water (with 2 lbs Chicken Bones or 3 Chicken Cubes)
- 1 Yellow Onion, peeled and halved
- ½ tsp White Peppercorns
- 1 Slice of Ginger (2 inches), smashed
- Fish Bones from the Whole Sea Bass
- Chili Sauce
- 8 – 10 Thai Bird’s Eye Chilies, chopped
- 3 Tbsp Soy Sauce
Method
Make the soup base; combine the chicken broth (bones or cubes), onion, peppercorns, ginger, and fish bones in a large stick pot. Bring the stock to a boil, lower the heat and simmer for about 1 hour.
Strain the stock into another pot and mix in the salted plums and continue to simmer for another 30 minutes. Then add in the salted mustard and tomatoes and bring it to a boil again and let it simmer gently for another 10 to 15 minutes. Season the soup with sesame oil, soy sauce, wine, and sea salt.
Marinate the fish fillets with 1 tsp ginger juice and ¼ tsp of sea salt for about 20 minutes.
Heat just enough oil in a wok or pan over moderate to high temperature. Deep fry the fish in batches until golden in color and drain on paper towel.
To serve the Rice Vermicelli, divide the cooked vermicelli among 4 or 6 bowls. Top each with the broth, vegetables, deep fried fish, some julienned ginger, and with a few dashes of ground white peppercorn. Serve hot with some chili sauce.