Fish Head Noodle Soup
Fish head noodle is a popular hawker's dish. It's also something you can easily cook at home as it's super easy and quick. The fish soup is a delicious and infamous milky white broth and its not 'fishy-smelling' as the fish has been fried and then simmered with ginger, pickled mustard greens and tomatoes. Certainly a very flavourful and appetising dish.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 g fish head (cut into big pieces, preferably garoupa fish)
- 1 tablespoon salt
- 1 cup cornflour flour (or tapioca flour)
- 250 g rice noodles (or beehoon, round and spaghetti-thick)
- 1 piece pickled mustard greens (cut into long strips)
- 50 g young ginger (sliced thinly)
- 2 tomatoes (cut into wedges)
- 3 pickled plum (mashed)
- 1 teaspoon oil
- 1 teaspoon sesame oil
- 1 litre water (or chicken stock for more flavour)
- 1/4 cup evaporated milk
- Seasoning:
- 1/2 tablespoon fish sauce
- 1 tablespoon chicken stock granules
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Garnishing:
- 1 stalk spring onions (cut into sections)
Instructions
- 1
Wash fish head, cut into big pieces and drained well.
- 2
Sprinkle and rub some salt and pepper on the fish to marinate them for 1 hour.
- 3
Next lightly rub cornstarch over the fish. (Add a little rice flour to the fish if you want the fish to stay crispier for a longer time).
- 4
Then fry the fish head in the oil. Fry for about 5 minutes and then turn them over. Fry them until brown and crispy, another 10 minutes. Remove from oil and drain on strainer.
- 5
Prepare ingredients to make the soup. First cut pickled mustard greens into strips, cut tomatoes into wedges, slice ginger into pieces and cut spring onions for garnishing.
- 6
To make the soup, first heat up a little oil in wok or pan. Then add in slices of ginger.
- 7
Add a dash of sesame oil and stir fry until fragrant.
- 8
Then add the cut tomatoes and pickled mustard greens followed by sour and salty mashed sour plum.
- 9
Next add in chicken stock or water. Cover and bring it to a boil. Let it boil over high heat for 10 minutes.
- 10
Then open the lid, stir and turn down the heat to low and continue to cook for another 10 minutes.
- 11
Remove all the cooked vegetables, ginger and plum seeds from the wok with a strainer.
- 12
Blanch the green lettuce in the boiling soup and set aside.
- 13
Next, add the fried fish head pieces to the soup and boil for a few minutes. Remove from the wok with a strainer and set aside.
- 14
Lastly add in the evaporated milk and fish sauce to taste.
- 15
To serve, put the cooked noodles in a serving bowl. Add the blanched lettuce, fried fish and finally the delicious milky white soup.
- 16
Garnish with cut tomatoes, pickled mustard green and green onions.
- 17
Serve the fish head noodle soup hot with chopped bird's eye chilies in soy sauce.