Fish Fillet Rice Vermicelli | Asian Inspirations

Ingredients

• 500g Ling filet (sliced to 2cm slices)
• 5 stalks of spring onion (white portion only)
• 1 bunch choy sum (blanched)
• 1 thumb of ginger (sliced)
• ¼ cup of evaporated milk or 1 cup full cream milk
• 300g of rice vermicelli (prepared as per instructions on package)
• 4 leaves of salted vegetable (sliced)
• 2 fresh tomatoes (quartered)
• 2 tbsp sesame oil
• 100g of anchovies (washed and set aside to drain well)
• 3 cups chicken stock
• 1/2 cup Chinese cooking wine
• Dashes of white pepper
• Some sesame oil
• Pinches of salt
• Some tapioca flour (adequate to coat the meat)