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Fish Head Noodle

Prep + Cook Time

3 Hours 30 Minutes

Ingredients

16 Ingredients

Serving Size

4 Serving(s)

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What to Prep?

SOUP BASE:
1 chicken carcass
1 fish head (pan fried)
2 handful of anchovies (pan fried)
2000ml water
3 tbsp oil
NOODLES:
300g grouper fish
300ml cooking oil (for deep frying)
2 tbsp tapioca starch
6 slices young ginger
30g pickled mustard green (hahm choy - slice)
4 pax noodles - meehoon
1 spring coriander or spring onion
½ can CARNATION® Evaporated Milk
1 tbsp Shao Xing Wine (optional)
Seasoning: salt/fish sauce to taste

How To Cook?

1. In a pot, boil chicken carcass, pan fried fish head, and anchovies and water for about 3 hours. Alternatively, you can use ready made broth / ikan bilis cube.

2. Coat fish fillets with some flour then deep fry till golden brown. Set aside.

3. Remove chicken carcass and fish head from soup base. Then, add tomatoes, pickled mustard green and sliced ginger. Boil for 15 minutes.

4. Blanch noodles and place into a bowl.

5. Remove soup from heat and add CARNATION® Evaporated Milk and shaoxing wine.

6. When serving, place noodles and pour soup all over. Garnish with fried fish fillet, coriander and spring onion.

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