Steamed Fish Fillet with Rice Vermicelli

My hubby brought home a feshly caught thread fin 'senangin' fish.  Instead of steaming the whole fish, I decided to prepare this dish and kept the head for steaming.

 

I have prepared this steamed noodles when I have fresh meaty fish fillets after visiting Cheah's blog  on Steamed Fish Fillet with Rice Vermicelli.   Several of my friends have also tried and like them very much.   Perhaps, I should post this dish here for my own record but do visit Cheah's blog [No Frills] for the original recipe.   BTW, she has a good collection of simple yet delicious recipes, too. It's a nutritious and healthy 1 Dish Meal for all.

Ingredients
[serves 2-3]

120 gm rice vermicelli [thin type] - I used A1 brand - 2 1/2 pieces

• Soak for 5-10 minutes to soften.  Drain well and place on casserole dish.

300 gm fish fillet - cleaned and sliced [here I used thread fin] seasoned with 2 tsp fish sauce,  2 tsp sesame oil, 1 tsp sugar, 1 tbsp chopped young ginger and a dash of pepper.  Set aside in the fridge for an hour or so.

Sauce for Rice Vermicelli [Beehoon] - mix together

1 cup water
1 tsp each of salt and oyster sauce
2 tsp fish sauce

Garnishing

2 tbsp shaoxing wine

1 red chilli - sliced thinly

1 stalk spring onion - chopped

1-2 tbsp fried garlic crisps with garlic oil

1. Arrange marinated fish fillet slices on the rice vermicelli.  Add in some shredded ginger.
2. Pour sauce over the rice vermicelli just before steaming.
3. Bring water to a rolling boil.  Steam noodles over rapidly boiling water for 8-10 minutes.
4. Turn off heat, drizzle in wine, add in fried garlic crisps and oil
5. Garnish with chopped spring onions and sliced red chilli.
6. Serve hot with chopped garlic, chilli and light soy sauce dip.