Directions

To Prep

1. Marinate the fish meat with white pepper, sesame oil, tapioca flour and salt for about 1 hour.

To Cook

1. In a heated pot with adequate cooking oil, deep fry fish fillets until golden brown. Drain and set aside.
2. In another stock pot, add 1-2 tbsp of oil, sesame oil and ginger slices, then sauté until fragrant. Add the anchovies, the white parts of spring onion, and for about 5 minutes until fragrant. Add chicken stock and bring to boil. Then let it simmer for half an hour.
3. Strain the soup into another pot to remove anchovies, ginger and spring onions. Bring soup to boil again then add tomatoes and salted vegetable. Continue boiling for another 10 mins.
4. Place a serve of noodles and choy sum into a bowl, ladle soup and top with fish. Garnish with finely chopped coriander leaves.

Note: If you’d wish to keep the fried fish fillets crispy for longer, serve them on a separate plate.