Fish Head Noodles
By: Køkken69
Published: Saturday, July 31, 2010 - 7:39pm

Ingredients




400 grams Fresh thick rice vermecilli (Bee Hoon)
Cooking oil for deep frying
200 grams Snake head fish, chopped into pieces
200 grams Pickled Mustard Cabbage (Harm Choy) (cut into strips)
5 pieces Ginger
2 Spring onion cut into short lengths
2 Tomatoes cut into wedges
Lettuce A few leaves
Stock
800 milliliters Chicken stock
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 Salted plum (I omitted this.)
Ground white pepper Dash
Chinese cooking wine Dash
Sesame Oil Dash
3 tablespoons Evaporated milk

Preparation

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 Heat oil for deep-frying over high heat. Season fish with a little salt. Deep fry until golden brown. Drain and set aside. 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 Allow stock to return to the boil, then ladle into bowl over noodles.  Garnish with lettuce and serve immediately with red chillies.