Fish Head Noodle (鱼头米粉)

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Fish Head Noodle (鱼头米粉)

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Ingredients

Adjust Servings:
1.5 l Chicken Stock
Handful Ikan Bilis
500 g Fish Fillet; bite-size
4 portions Rice Vermicelli
1 inch Ginger; julienned
2 pcs Tomatoes; cut to wedges
200 g Preserved vegetable; chopped
200 ml or more Evaporated Milk
Garmish
1 stalk Spring onion; chopped
Fried Shallot
Cuisine:

    Ingredients

    • Garmish

    Directions

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    Steps

    1
    Done

    Make Broth

    In a pot with chicken broth, add in anchovies and bring it to boil for 10 mins. Give it a stir and drain out anchovies. Set broth aside.

    2
    Done

    Deep Fry Fish

    Marinate fish fillet with salt, soy sauce, sesame oil and pepper for 30minutes. Dust with corn flour/tapioca flour and deep fry till brown. Set aside.

    3
    Done

    Cook Noodle and Plating

    Soak Mee Hoon (rice vermicelli) in water till soft, drain and set aside.

    In a big pot over high heat, add in a teaspoon of oil. Add sliced ginger and stir fry till fragrant. Add in the reserved broth, tomato and preserved vegetables. Boil for 15 mins.

    Add in Mee Hoon and evaporated milk. Cook for 1-2 minutes, turn off the flame.

    Ladle the Mee Hoon soup into a serving bowl with some tomatoes and preserved vegetables. Arrange slices of deep fried fish fillets on top. Garnish with shallot oil and spring onion.

    Serve hot with sambal belacan.

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