Fish Head Noodle (鱼头米粉)

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Fish Head Noodle (鱼头米粉)

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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
1 stalk Spring onion; chopped
Fried Shallot


  • Garmish



Fish Head Noodle 鱼头米粉 (Yu Tao Mai Fun) is a milky soup noodle dish. Although named as fish head noodle, generally we don’t see fish heads in the bowls of noodles we order in the shops. They usually comes in the form of fried fish fillets or fish pastes. I find that fried fish fillets gives the final soup an in-depth fish flavour. But if you want to avoid fish bones hazard then go fish pastes instead. In this recipe, I’ve opt for fresh fish fillets.



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.


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.


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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