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Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli

Seafood Fish Broth Rice Vermicelli 魚湯海鮮米線

You can use a whole fish to make the soup. I used fish bones and odd pieces of fresh fish meat that I got from a fish monger. Since we’re not eating the fish that we use for the stock, I didn’t mind getting the irregular pieces. It’s much more economical this way. I didn’t use any part of the head to prevent creating a fishy odour in my house.
If you feel like splurging….crab, lobster and/or gooey duck would be awesome!
You could also add luffa (shenggua) to make the broth sweeter. Another common ingredient is pickled mustard greens to add some sourness to the dish. It’s also common to add Sichuan peppercorns and chilis to make it spicy.
For those who like cilantro, you can add a bunch to add more flavour.
Approximate cost (CAD) $30
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Prep Time 20 minutes
Cook Time 15 minutes
Simmering Time 4 hours
Total Time 4 hours 35 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine Chinese
Servings 4 Servings
Calories 716 kcal

Ingredients
  

Ingredients for Fish Broth:

  • 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

Ingredients for Toppings:

  • 300 g Halibut fillet , sliced any fish fillet will work
  • 100 g Fish cake , sliced fish balls and fish tofu would be good alternatives
  • 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)

Instructions
 

Instructions to make fish broth:

  • Pat dry fish bones and fish meat with kitchen towel
  • Heat wok using high heat and add 2 tbsp oil
  • Add ginger and fry for 10 seconds on each side
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step3
  • Add fish bones and fry until lightly golden on each side. Put into a stock pot
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step4
  • 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
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step5
  • Rinse shrimp skin and dried scallops with water to get rid of dust and sand. Add to pot
  • Add the white part of the green onion to the pot
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step7
  • Slice thin slices of Jinhua Ham and add to pot I used 6 slices
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step8
  • Add 2.5 L water and ¼ tsp white pepper powder to the pot. Bring to a boil
  • Rinse beansprouts
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step10
  • 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
  • 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
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step12
  • Boil at medium heat for 30 minutes. After 30 minutes, turn the heat down to low and boil for another 3.5 hours.
  • When time is up, remove all the contents in the broth and discard
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step14
  • 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
  • Set aside
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Broth-Step16

Instructions for making seafood rice vermicelli:

  • Slice fish into thin slices
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Step1
  • Marinate the fish slices with 2 tsp fish sauce, 1 tbsp sweet potato starch and I tsp sesame oil. Mix well and set aside
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Step2
  • Slice shiitake mushrooms, fish cake and vegetables to your desired sizes
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Step3
  • Devein shrimp. Have beansprout whites and scallops ready
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Step4
  • The following instructions should be done after your broth is ready
  • Reheat broth if it’s not already being heated
  • Cook the rice vermicelli as per instructions on the package
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Step6
  • Add 1 tbsp Shaoxing wine, shiitake mushrooms and napa cabbage to the broth. Bring to a boil
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Step8
  • Add shrimp, scallops, fish cake, halibut, cooked rice vermicelli, beansprout whites and yu choy sum. Turn down heat to low
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Step9
  • Cover with lid for 5 minutes
  • When all the components are cooked, add yellow chives and turn off heat
  • Sprinkle with chopped green onions and serve
    Auntie Emilys Kitchen-Seafood Fish Broth Rice Vermicelli-Step12

Nutrition

Calories: 716kcalCarbohydrates: 81gProtein: 65gFat: 13gSaturated Fat: 2gTrans Fat: 1gCholesterol: 172mgSodium: 860mgPotassium: 1210mgFiber: 4gSugar: 8gVitamin A: 4541IUVitamin C: 77mgCalcium: 228mgIron: 4mg
Keyword Bean Sprouts, Cabbage, Dried Scallops, Fish, Fish Cake, Fish Sauce, Ginger, Green Onions, Halibut, Jinhua Ham, Napa Cabbage, Noodles, Rice Vermicelli, Scallops, Seafood, Shaoxing Wine, Shiitake Mushroom, Shrimp, Soup, Yellow Chives
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