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Fish Head Noodle

Fish Head Noodle

30 mins


Prep + Cook Time

40 mins


16 ingredients


For 5 servings

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ENG version

150g Carnation Evaporated Creamer

1g White pepper powder

10g Sugar

15g Salt

5 portions Rice vermicelli, cooked

Spring onion, chopped

Fried shallot

Fried Fish fillet

300g Fish fillet

100g Tapioca flour

To taste Salt & white pepper powder


2 nos Ikan bilis stock cubes

2L Water

140g Tomatoes, cut into 4 or 6

60g Pickled mustard, sliced

20g Ginger, sliced

10g Pickled plum, lightly mashed


  1. To prepare fried fish, season the fish fillet with salt and pepper. Coat the fillet with tapioca flour and fry until golden brown. Set aside.
  2. To prepare the soup, bring the water to boil. Add in all the ingredients and simmer for 15 mins.
  3. Add in pepper, salt, and sugar.
  4. Remove from heat and stir in Carnation Evaporated Creamer.
  5. To serve, place rice vermicelli, soup, and fried fish in a bowl. Top with some spring onion and fried shallot.
26 days ago