Cook the noodles according to direction on the package
Marinate the fish:
Cut the fish fillet into a large chunk and place in a large mixing bowl. Add the marinate ingredients and toss to mix. Let them marinate in the fridge while you prepare other things
Blanch the veggie:
Bring a small pot of water to a boil. Cook choy sum for about 1 minute and then refresh with cold water and set aside
If you choose to fry the fish fillet:
Preheat about 2-inch of oil for deep frying. Whisk the cornstarch and rice flour in a mixing bowl. Coat the slices of fish with the flour mixture and fry the fish until crispy and lightly golden brown
Prepare easy soup base:
Preheat a large pot. Add cooking oil followed by slices of ginger, garlic, and the white parts of green onion. Stir fry until aromatic for about 1 minute. Pour in the chicken stock, evaporated milk ,chicken/fish powder, fish sauce, and sugar. Bring to a boil and then add tomato slices. Have a taste and adjust the taste of the soup to your preference
Serving:
Portion the noodles out into individual serving bowl. Arrange few stalks of choy sum, few slices of tomatoes. Ladle the hot broth over generously. Topped with 4-5 pieces of fish fillet, sprinkle of fried shallots, and about 1 tablespoon of XO cognac if you use. Serve immediately
Video
Notes
You can use Chinese wine, brandy, or other alcohol of your choice as a substitution if you choose to include in the recipe