Method

1. Use leftover rice for best results (or else, cook rice in rice cooker).
2. Clean and pat dry the toman fish fillet. Cut the fish into thin slices.
3. Marinate the fish slices with soy sauce, hua tiao cooking wine, white pepper, sesame oil, corn starch and egg white. (Note: The soy sauce will give the fish a darker colour. If you prefer the fish to remain white, use salt instead.)
4. (Optional) Add some oil to a small frying pan till the surface is covered. Add 2-3 tbsp of overnight rice and fry till crispy. Drain and set aside.
5. (Optional) Beat 2 eggs and the remaining egg yolk lightly with a pinch of salt and pepper. In the same frying pan with oil, use a ladle with holes to drizzle the egg mixture into the frying pan and fry till fluffy and crispy. Drain and set aside.
6. Pour soup broth into a large cooking pot. Add 1.2L of water and bring to boil.
7. Add fish slices into the boiling broth, cook for 1-2 mins till fish is just cooked. Dish out and set aside. The soup broth will taste quite light. Season the soup with salt/fish sauce if desired.
8. Add cooked rice into a serving bowl, top with fish slices, fluffy egg, then add soup, garnish with crispy rice, coriander, red chilli and serve warm.

Recipe by Meg Tan