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Fish Head Noodle
30 mins
Advanced
Prep + Cook Time
40 mins
Ingredients
16 ingredients
Servings
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
Soup
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
Methods
- 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.
- To prepare the soup, bring the water to boil. Add in all the ingredients and simmer for 15 mins.
- Add in pepper, salt, and sugar.
- Remove from heat and stir in Carnation Evaporated Creamer.
- To serve, place rice vermicelli, soup, and fried fish in a bowl. Top with some spring onion and fried shallot.
9 months ago