![\"Sliced](\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Sliced_Batang_Fish_Mee_Sua-1-683x1024.jpg\")
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Sliced Fish Mee Sua is a healthy lunch option using simple and common ingredients like Batang fish, Mee Sua and Chye Sim.\u00a0Mee Sua actually originates from Fujian province. It is\u00a0a very\u00a0thin white noodle made of wheat flour which breaks easily. Most\u00a0Chinese, especially the\u00a0Hokkien and Foochow, like to eat mee sua\u00a0on their birthdays\u00a0as it\u00a0is also known as Longevity\u00a0Noodle (Chang Shou Mian). It is also a must-eat\u00a0food during the Chinese Lunar New Year or\u00a0‘Pai Ta\u00a0So’ celebration for older folk above 80 years of old.<\/p>\n
![\"Sliced](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Sliced_Batang_Fish_Mee_Sua.jpg\")
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Mee Sua is usually sold in a\u00a0box of 6 individual bundles.\u00a0To preserve mee sua, lots of salt is\u00a0added to it. Hence, during cooking, it\u00a0is best\u00a0to use\u00a0a big pot of water to\u00a0reduce the salt content.<\/p>\n
Sliced Fish Mee Sua can be prepared in an hour, but if you are like me and keep extra soup stock in the freezer, this dish can be prepared in just 35 minutes! Quick, simple and delicious!<\/p>\n
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Wash the batang fillet and cut into half cross-sectionally.\u00a0Slice the fish cross-sectionally into thick slices (about 1\/2 cm thick).<\/p>\n
![\"Sliced](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-2.jpg\")
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Add the marinade ingredients into a large bowl and mix well.\u00a0Add the fish slices into the marinade mixture and set aside.
\n![\"Marinade](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-6.jpg\")
![\"Mixing](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-7.jpg\")
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Remove the skin from the ginger, then wash and cut into thin slices.
\n![\"Sliced](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-1.jpg\")
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Wash the spring onion and cut into small pieces.<\/p>\n
Rinse the yellow soya beans.<\/p>\n
Set 2 litres of water to boil.<\/p>\n
In a separate pot, heat 1 TBsp oil over high fire. Add in the sliced ginger and fry until fragrant but not burnt.
\n![\"Sliced](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-4.jpg\")
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Quickly pour the 2 litres of boiling water into the pot and bring to a boil.<\/p>\n
Add the yellow beans and allow to simmer over medium heat for about 25 mins until the beans are softened.
\n![\"Yellow](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-11.jpg\")
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When the beans are softened, add in 1 tsp of salt. In the same pot, blanch the Chye Sim for 1-2 mins, then transfer the Chye Sim to a plate. Continue to cook the yellow soya bean soup over medium heat
\n![\"Chye](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-9.jpg\")
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Meanwhile, in a wok, add about 3 litres of water and bring to a boil. Then place one bundle of mee sua into the wok and use a chopstick to loosen the mee sua during the process of cooking. You can cook the mee sua for 2 mins or longer if you want it softer.<\/p>\n
Transfer the mee sua to individual bowls and add the Chye Sim to each bowl.<\/p>\n
Turn up the heat for the soup to high, until it is boiling (not just simmering) Then quickly add in all the fish slices (but not the marinade)\u00a0into the soup,\u00a0and give it a gentle\u00a0stir with a ladle. Then turn off the heat\u00a0immediately.
\n![\"Adding](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-12.jpg\")
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Scoop the soup and the fish into the individual bowls over the Mee Sua and Chye Sim.
\n![\"Cooked](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/sliced_batang_fish_mee_sua-13.jpg\")
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Add a dash of pepper and garnish with spring onion and fried shallots and serve hot.<\/p>\n
Add soya sauce and salt to taste.<\/p>\n
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Vegetarian Bee Hoon (Zai Mi Fen) Recipe<\/a> Indonesian Fish Perkedel Recipe<\/a><\/strong><\/span><\/p>\n The 10 Things You MUST Know About Choosing the Freshest Fish<\/a><\/strong><\/span><\/p>\n <\/p>\n Please rate<\/span><\/a>\u00a0our recipe or leave us a comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n
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DIETARY\u00a0<\/strong><\/span>MODIFICATIONS<\/strong><\/span><\/h1>\n
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TRIED THIS RECIPE?<\/b><\/span><\/h1>\n
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