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Fish Head Noodle Soup

by Angie Liew
Chinese Fish Head Noodle Soup Recipe 鱼头米粉食谱 - Huang Kitchen

 

Fish Head Noodle Soup

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 flavourful and appetizing dish.

Fish Head Noodle Soup

Recipe by Huang Kitchen, Angie Liew
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.
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Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soups & Stews
Cuisine: Chinese
Keyword: Chinese
Servings: 2

Ingredients

  • 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

    • Wash fish head, cut into big pieces and drained well.
    • Sprinkle and rub some salt and pepper on the fish to marinate them for 1 hour.
    • 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).
    • 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.
    • 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.
    • To make the soup, first heat up a little oil in wok or pan. Then add in slices of ginger.
    • Add a dash of sesame oil and stir fry until fragrant.
    • Then add the cut tomatoes and pickled mustard greens followed by sour and salty mashed sour plum.
    • Next add in chicken stock or water. Cover and bring it to a boil. Let it boil over high heat for 10 minutes.
    • Then open the lid, stir and turn down the heat to low and continue to cook for another 10 minutes.
    • Remove all the cooked vegetables, ginger and plum seeds from the wok with a strainer.
    • Blanch the green lettuce in the boiling soup and set aside.
    • 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.
    • Lastly add in the evaporated milk and fish sauce to taste.
    • To serve, put the cooked noodles in a serving bowl. Add the blanched lettuce, fried fish and finally the delicious milky white soup.
    • Garnish with cut tomatoes, pickled mustard green and green onions.
    • Serve the fish head noodle soup hot with chopped bird's eye chilies in soy sauce.

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Notes

In this recipe, the fish head can be replaced with fish fillet.
 

To cook Fish Head Noodle Soup:

Fish Head Noodle SoupFirst wash fish head, cut into big pieces and drained well.

 

Fish Head Noodle SoupSprinkle and rub some salt on the fish head pieces.

 

Fish Head Noodle SoupThen add some white pepper.

 

Fish Head Noodle SoupNext rub some cornstarch over the fish. Set aside to marinade.

 

Fish Head Noodle SoupFry the marinated fish in hot oil for 5 minutes before turning over to fry another 10 minutes until brown and crispy.

 

Fish Head Noodle SoupRemove the brown and crispy fish head pieces from the hot oil to drain on strainer.

 

Fish Head Noodle Soup Then cut pickled mustard greens and tomatoes, slice ginger into pieces, rinse green vegetables, mashed 3 sour plums and have ready evaporated milk.

 

Fish Head Noodle SoupRinse thick rice noodles in water to remove oil. Then cook for about 1 minute in hot water.

 

Fish Head Noodle SoupDrain well the rice noodles on a strainer.

 

To make fish head noodle soup:

Fish Head Noodle SoupFirst heat up some oil in a wok and add in the slices of ginger.

 

Fish Head Noodle SoupAdd a dash of sesame oil and stir fry until fragrant.

 

Fish Head Noodle SoupThen add the cut tomatoes and pickled mustard greens.

 

P1160300Next add the sour and salty mashed sour plums.

 

Fish Head Noodle SoupAdd in chicken stock or water and let it boil over high heat for 10 minutes.

 

Fish Head Noodle SoupLower the heat to low, cover wok and continue to cook for another 10 minutes.

 

P1160314Then remove all the cooked vegetables, ginger and plum seeds from the soup.

 

Fish Head Noodle SoupNext add in the fried fish head into the soup and boil for a few minutes.

 

Fish Head Noodle SoupRemove the fried fish from the wok with a strainer. Set aside

 

Fish Head Noodle SoupLastly add in evaporated milk and fish sauce into the soup.

 

P1160324Return the pickled mustard, tomatoes into the milky base soup. Add some cut green onions.

 

Fish Head Noodle SoupPut some cooked noodles into a serving bowl. Add the fried fish, blanched lettuce and finally top with the flavourful soup.

 

P1160329And we’re done! Garnish with cut tomatoes, pickled mustard and green onions.

 

Fish Head Noodle SoupServe with soy sauce mixed with chopped bird’s eye chilies.

 

SO … ENJOY!

 

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6 comments

Nora April 19, 2021 - 2:01 pm

How I miss this lovely and delicious noodle. Thx for the recipe! The recipe help me to self cook and healing my missing of Chinese-Sabahan fish head noodles. 😊

Reply
Angie Liew April 19, 2021 - 3:22 pm

Thanks for your feedback.

Reply
Angelina November 19, 2020 - 12:58 pm

Been searching for the recipe until I came across yours! This is absolutely perfect because your instructions are clear and carefully panned out. The pictures shorten my visualisation process, which is of tremendous help to me! Thank you so much!

PS. I’d add tofu over lettuce since I’m a tofu fan. Hah!

Reply
Angie Liew November 19, 2020 - 3:13 pm

You are most welcome. Glad to know my recipe is helpful to you.

Reply
Zoe Chen June 22, 2020 - 3:02 pm

Everything is good except for one missing ingredient Chinese wine(siew heng). It will not be perfect without it. The wine enhances the taste of the soup.

Reply
Angie Liew June 27, 2020 - 12:18 am

Yes, the chinese cooking wine really makes the difference. Enjoy!

Reply
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