American Plaice Flounder from the 107 plate of Icthyology Oceanica By G. Brown Goode and Tarleton H. Bean, pub. 1896 {{PD-US}} |
First, let’s take the stage by talking about the ingredients. For simple dishes, the importance of the ingredients becomes fundamental. So let’s start with Passera fish. Strange name and strange fish, two eyes on one side, love? But know this. This fish, salty and dried, becomes dry swirling fish* 大地魚 which is an ancient Cantonese secret for being humble.
Test of the pudding: The dry passenger fish is the base for the Wonton soup which, as everyone knows, kicks a serious umami a **!
*Note that dry wire fish is sometimes also known as a single dry fish or dry fish. But the Chinese name is always the same: 大地魚.
Here are some dry wire fish 大地魚 which has a final drying in the sun. The fish, as you can see, is cut along the bones while it is fresh and the fillet opened to expose the fish meat internal to the sun during drying.
My husband, who is totally A little obsessed with traditional Cantonese food, he tells me that the original recipe for this noodle was created by the chef Liang Jing 梁敬 who worked in the famous Tehous Luk Yu, a chef who collected so many food beliefs that he was notoriously known as’ No. 1 Chef ‘O’ 廚師狀元 ”.
In the original version this small dish of Noodle took a lot of time to do. The entire dry wire fish was fried carefully until it was fragrant and therefore the meat was removed from the bones. The bones were then cooked in the soup broth until the umami fish flavor was absorbed. The bones create a fantastic soup, did you know? The noodles were then cooked in the soup, absorbing all that succulent flavor of fish bone. The latest dish of Noodle was seasoned with perfumed fish meat. A little work for a humble bowl of noodles. But venerated by those who have had the opportunity to taste it.
However … for those of us at home with much more limited resources, do we have to cut some corners here and there, love? The main cut angle that we will take advantage since this time is the existence of the extraordinary derivation of dry wire fish today: dry wire fish powder !! The dry wire powder 大地魚粉 is actually the thing that inspired us to prepare this dish of noodle in the first place. This is basically the entire wire fish, salty and then dried and then dust For your easy and convenient use. Absolutely fabulous, just like the umami in a bottle!
The secret tip of using dry wire powder is roasted the powder before getting the maximum with a flavor. We had had our dust for a long time and, honestly, it was a little flat. But a careful pan over low heat and the dried Passera powder was deliciously humami and ready to overcome our fabs of wire fish soup 甫魚麵.
Yee Mein 伊麵 is sold pre -packaged in Asian food stores, similar to instant noodles and in your local wet market. Look for the distinctive shape of the round cake.
The last ingredient necessary for this dish of noodle is the broth. That if you are a cook organized by Super Duper you are probably making extraordinary stocks at home. Or if you are lazy and not organized like us, you will buy your pre-reported stock. But it is triggered, the Chinese soup broth available nowadays is rather fantastic Goschdarnit! We use a packaged Chinese chicken and a jinhua ham broth that is really very good. And so comfortable!
So, three simple ingredients to prepare an exquisite bowl of noodles. Powder fish. Noodles. Action. Smoosh together and you have the bowl of noodle bowls! We advise you to serve this noodle in small bowls for a perfectly small and exquisite portion of Yummileus -ss.
Unfortunately, this traditional Noodle dish has disappeared from HK’s culinary scene. So treat and make this dish of noodle simple but really fabulous at home. A dish of noodle to die for, really!
Fish soup noodles flush
(produces 4 small bowls) Preparation time: 1 minute of cooking: 14 minutes
Ingredients:
Fry the drizzle with drizzle powder over low heat, without oil, stirring constantly, until it is fragrant.
Add soup broth to a medium -sized pot. When the soup is hot, add the noodles and cook over low heat for 3-5 minutes or until it is soft.
Portion outside the cooked noodles cooked in 4 small bowls*. The bowls normally used to serve rice are the perfect size. Sopra soup in each bowl. Finish by adding 2 tsps in fish powder powder on top of each bowl. Serve hot and exquisite. Enjoy!
*Tip: If you want larger portions of larger noodles, only all quantities are fine and serve in noodle bowls of regular dimensions.
Nom nom nom noodles to the kitchen of Hong Kong: