Fish Head Noodles

16 ingredients
4 steps

Ingredients

  • 2 1/8 cups rice Fresh thick, vermecilli, Bee Hoon
  • cooking oil for deep frying
  • 7 ounces fish Snake head, chopped into pieces
  • 7 ounces pickled mustard cabbage Harm Choy, cut into strips
  • 5 pieces ginger
  • 2 spring onion cut into short lengths
  • 2 tomatoes cut into wedges
  • 3 leaves
  • 3 3/8 cups chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 plum Salted, I omitted this.
  • ground white pepper Dash
  • Chinese cooking wine Dash
  • sesame oil Dash
  • 3 tablespoons evaporated milk

Directions

  1. 1
    Bring a pot of water to the boil and blanch Bee Hoon until soft. Drain and set aside and divided into large serving bowls.
  2. 2
    Heat oil for deep-frying over high heat. Season fish with a little salt. Deep fry until golden brown. Drain and set aside.
  3. 3
    Heat 1 tbsp oil in a wok and add ingredients for stock,except milk.Bring it to the boil, then add fish, pickled mustard cabbage, ginger, spring onions , tomatoes and milk.
  4. 4
    Allow stock to return to the boil, then ladle into bowl over noodles. Garnish with lettuce and serve immediately with red chillies.

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