Sliced Fish Beehoon Soup

Time: 30minutes ​Ingredients: 300g salmon fish fillet or fish of your choice, sliced and blanched 80g dried brown rice beehoon, soaked in water for 20 minutes 2 tomatoes, cut into wedges 8-10 lettuce leaves, chopped into bite sized pieces 2 spring onions, cut into 2 inch lengths 1 carrot, 1 corn and 4 fresh Shitake mushrooms for stock flavouring 10g ginger, sliced 2 teaspoons of canola oil 1 teaspoon of sesame oil 2 cups of hot water, 500ml A pinch of salt to taste A pinch of pepper to taste Fresh chilli (optional)

Preparation:

• Pre-boil corn, carrot and Shitake mushroom in 2 cups of water as vegetables stock flavouring.
• Heat oil in a non-stick wok, stir fry the sliced ginger for 1 minute or until fragrant.
• Pour in the vegetables stock. Bring to boil.
• Add the brown rice beehoon, fish slices, tomato wedges, lettuce, spring onions and sesame oil. Cook for 2 minutes.
• Add chilli, pepper and salt to taste.

Healthy Tips:

• A diet high in saturated fat raises blood cholesterol levels. Saturated fat is found mainly in the skin of poultry, fatty meat (e.g. sausage, ham & processed foods), high-fat dairy products (e.g. full cream milk & butter), coconut milk and blended vegetables cooking oil. Healthier cooking oils are canola, olive, peanut and sesame oil.
• Healthy unsaturated fat (also known as the omega-3 fat) helps to prevent heart disease and stroke. Rich sources of omega-3 fat include fatty fish such as mackerel, sardine, salmon, tuna and herring. It is recommended that we eat fish twice a week, as part of our daily protein intake.
• Reducing the amount of salt in cooking can help reduce the risk of high blood pressure. Fresh foods such as corn, mushroom, tomato, fish, chicken and pea contain natural taste enhancer (glutamate) which helps to bring out the flavour in them, without the need to add salt and sauces.

Nutrition Facts