300g snapper fillet, sliced
1/2 tsp salt
2 tsp sesame oil
2 tbsp cooking oil
6 cloves garlic chopped
2 litres water
2 chicken stock cubes, crumbled
250g beehoon [vermicelli], softened in hot water
100g mustard leaves, cut into 3 cm lengths
salt and peppe to taste
fried shallots and chopped spring onions to garnish
sliced red chillies and soy sauce to serve

1. Season fish slices with salt and sesame oil. Set aside.
2. Heat oil in a saucepan; stir-fry garlic for 30 secs. Add water and stock cubes and bring to boil. Turn fire to low; simmer for 3 minutes.
3. Add beehoon and cook for 2 minutes. Add mustard leaves, marinated fish and salt and pepper to taste. Once soup begins to boil, turn off fire.
4. Ladle into bowls. Serve garnished with shallots, spring onions with cut chillies and soy sauce on the side.

* Note = Good to have this during winter.

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