潮州米粉汤 Teochew Vermicelli Noodles Soup

Ingredients:
400g          Rice Vermicelli (Thick or Thin according to your preference),
                   cooked to directions of packet
400 g         Garoupa Fish, cut into smaller pieces, seasoned with salt and pepper
                  (If u deep fry fish, coat the fish wth flour)                  
4 pc            Pickled Mustard Green, sliced into thin strips
2 no           Tomato, cut into wedges
2 pc           Soft Bean Curd, cut into big pieces
1000ml     Chicken Broth
1 tsp           Sesame oil
1 tbsp        Sliced Thin Strips Ginger
2 tbsp         Fish Sauce
4 tbsp        Shao Xing Wine
50ml Evaporated milk (slightly more if using Fresh milk)
For Garnishing
2 stalks    Spring onions, thinly chopped
Method:
1)  Soak the noodles than cook in boiling water for 1 minute or 2 until al dente, then drained and served in bowl.
2)  Coat the fish pieces with flour and shallow fry until golden brown, about 10-15 minutes.
     (I didn't fry the fish)
3)  In a pot, lightly stir fry the ginger in sesame oil, then add the chicken broth, pickled mustard green, tomato and bean curd.
4)  When the broth start s to boil, add Shao Xing Wine and fish sauce to taste.
     ( Add the fresh fish this time)
5)  Let it simmer for 10 minutes and remove the foam on top.
6)  When the broth is ready, turn off the heat and stir in the evaporated milk just before serving and pour over the noodles. ( I ommited the evaporated milk )
7)  Place the fish pieces on top and garnish with spring onions.