# Seafood Fish Broth Rice Vermicelli 魚湯海鮮米線

Cuisine: chinese · Time: 275 minutes · Servings: 4

## Ingredients

- 300 g Fish meat
- 300 g Fish bones
- 200 g Soybean sprouts
- 30 g Jinhua ham
- 20 g Shrimp skin
- 30 g Dried scallops
- 4 slices Ginger
- 1 stalk		 Green onion (, white part only (optional))
- ¼ tsp White pepper powder
- 2 tbsp Oil
- 2.5 L Water
- 300 g Halibut fillet
- 100 g Fish cake
- 150 g Scallops
- 8  Shrimp (, peeled)
- 2  Shiitake mushrooms
- 1 stalk		 Green onions (, chopped, green part only)
- 50 g Yellow chives
- 150 g Baby yu choy sum
- 150 g Napa cabbage ((siu choy))
- 100 g Soybean sprouts ((with tops and bottoms removed))
- 300 g Rice vermicelli ((mǐ xiàn))
- 2 tsp Fish sauce
- 1 tbsp Sweet potato starch
- 1 tsp Sesame oil
- 1 tbsp Shaoxing wine ((optional))

## Steps

1. Pat dry fish bones and fish meat with kitchen towel
2. Heat wok using high heat and add 2 tbsp oil
3. Add ginger and fry for 10 seconds on each side
4. Add fish bones and fry until lightly golden on each side.  Put into a stock pot
5. Add fish meat to the wok and fry until lightly golden and add to stock pot with the ginger  If liquid appears in the wok when frying your fish meat, it probably means that the fish was still wet or was too cold.  If that happens, just turn off the heat and put it into the stock pot with the liquid
6. Rinse shrimp skin and dried scallops with water to get rid of dust and sand.  Add to pot
7. Add the white part of the green onion to the pot
8. Slice thin slices of Jinhua Ham and add to pot  I used 6 slices
9. Add 2.5 L water and ¼ tsp white pepper powder to the pot.  Bring to a boil
10. Rinse beansprouts
11. Take approx half of the 300 g of beansprouts and remove the top and bottoms of the beansprout, leaving you with just the white middle part.  Do not discard the tops and bottoms.  Put them together with the other half of the beansprouts.  Set aside the white parts, they will not be used to make the broth
12. When the water boils in the pot, add the whole beansprouts and the removed parts to the pot.  Wait for the water to boil again and turn the heat to medium
13. Boil at medium heat for 30 minutes.  After 30 minutes, turn the heat down to low and boil for another 3.5 hours.
14. When time is up, remove all the contents in the broth and discard
15. Taste the broth and if it’s not salty enough, you can add some salt or fish sauce  The Jinhua ham that I added was enough to flavour my broth
16. Set aside
17. Slice fish into thin slices
18. Marinate the fish slices with 2 tsp fish sauce, 1 tbsp sweet potato starch and I tsp sesame oil.  Mix well and set aside
19. Slice shiitake mushrooms, fish cake and vegetables to your desired sizes
20. Devein shrimp.  Have beansprout whites and scallops ready
21. The following instructions should be done after your broth is ready
22. Reheat broth if it’s not already being heated
23. Cook the rice vermicelli as per instructions on the package
24. Add 1 tbsp Shaoxing wine, shiitake mushrooms and napa cabbage to the broth.  Bring to a boil
25. Add shrimp, scallops, fish cake, halibut, cooked rice vermicelli, beansprout whites and yu choy sum.  Turn down heat to low
26. Cover with lid for 5 minutes
27. When all the components are cooked, add yellow chives and turn off heat
28. Sprinkle with chopped green onions and serve

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Source: auntieemily — https://auntieemily.com/seafood-fish-broth-rice-vermicelli/
Page: https://findfood.fun/vi/recipes/7811
Language: en (requested translation unavailable)