Serves 2
In Taipei, there is a Taiwanese rice noodle soup stall that I really enjoy eating at, and it is called Swordfish Rice Noodle Soup. When I was living in Taipei, whenever my parents and I went out for a weekend brunch, I would almost always have a bowl of swordfish rice noodle soup from the stall.
INGREDIENT
250 g (9 oz) swordfish fillet, skinned
and cut into 2.5-cm (1-in) cubes
200 g (7 oz) dried rice vermicelli,
soaked in water to soften
1 Tbsp crisp-fried shallots
1 spring onion, cut into short lengths
A handful of coriander leaves
Stock
2 Tbsp cooking oil
2 slices ginger
30 g (1 oz) spring onion, cut into
3-cm (11/4-in) lengths
30 g (1 oz) shallots, peeled and sliced
2 litres (64 fl oz / 8 cups) water
50 g (13/4 oz) bonito flakes
Seasoning
Sesame oil, to taste
Salt, to taste
Ground white pepper, to taste
HOW TO COOK
1. Prepare the stock. Heat the oil in a stockpot over medium heat. Add the ginger, spring onion and shallots and stir-fry until fragrant.
2. Add the water and bonito flakes. Bring to a boil, then simmer over low heat for 1 hour.
3. Strain the stock back into the stockpot and bring to a boil.
4. Poach the swordfish in the stock and drain. Set aside.
5. Drain the rice vermicelli and add to the stock to cook.
6. Add some sesame oil, salt, crisp-fried shallots and pepper to each serving bowl. Ladle some rice vermicelli and stock over, the top with swordfish. Garnish with spring onion and coriander. Serve immediately.
