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FISH HEAD NOODLE (Halal version)

  • fitfatskinnyme
  • Jan 23, 2021
  • 2 min read


This recipe is one of the most famous Chinese dishes in Malaysia. If you haven't tried this, your head probably can't comprehend the look & the taste. By the look of it, the broth or soup looks very similar to Kongguksu. Korean famous cold noodles with soy bean broth. But the taste is actually quite the opposite. You can barely taste the fishiness despite the name. It's creamy, healthy, comforting and delightful! Here's our simplest version of the recipe (without the shioxing wine)


WHAT YOU NEED

1 whole seabass (grouper is the best)

10 medium size dried anchovies

1 tbs of onion, garlic & ginger all blend together

1-2 tomatoes cut bite size chunks

A handful of cabbage

1 box of soft tofu (optional)

1-2 strands of coriander root

3 tbs fish sauce

1 tbs seasoning sauce (optional)

1 anchovies stock cube (optional)

1 packet of rice vermicelli or mung bean noodles soak in hot water until soft

Salt to taste

A cup of oil for frying

Spring onion or coriander leaves for garnish


WHAT YOU NEED TO DO

  1. Fillet the fish (do not throw away the bones) and cut it into bite size chunks and put it aside

  2. In a pan / wok pour the oil and fry the fish bones (including fish head) until crispy

  3. In a stock pot or pressure cooker, throw in the fried fish bones, anchovies, coriander roots, stock cube, the blended ingredients & water until everything is submerge

  4. Simmer for 1 hour (medium low heat) for stock pot and 30 mints under soup setting for pressure cooker

  5. After 1 hour / 30 mints strain the broth and slowly heat the broth on stove

  6. Blend all the strained ingredients with 2 cups of broth and pour it back into the broth simmering on the stove. Make sure to strain the blended ingredients too.

  7. By now your broth should have the signature creamy colour

  8. Taste it. Add seasoning sauce & salt if needed

  9. Add tofu, tomatoes & cabbage let it cook in the broth around 7-10 minutes

  10. Pour hot water onto the fish fillet chunks & let the fillet seat around 5 mints to cook it slightly (you can also fry it if you prefer)

  11. In a bowl, put in your noodles, fish fillet chunks and pour the soup on top of the noodles garnish with spring onion / coriander and it's ready to eat!

  12. Best eaten with cili kicap (light soy sauce, squeeze of lemon & lots of cili padi)






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