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Friday, February 26, 2016

Fish Head Noodle Soup【鱼头米粉】



Fish head noodle is a very common noodle soup back home, I can still vividly remember the image of my  ex-colleague Katherine having this as lunch almost every day for 3 months!

Well..... It is definitely a very tasty dish, a good blend of milky soup base, sourish vegetables and crunchy fried fish head! 

鱼头米粉是马来西亚一个很有名的汤粉,特别的鲜香。配上炸酥的鱼头块,淡奶,酸菜和番茄,味道很是丰富,让人吃了还想要吃呢!


For Soup Base:
30gm of dried Anchovies/ 1/2 anchovy stock cube OR 5-6 pieces of shallow fried fish bones
2 tbsp of soy bean
100 gm of chicken bones

Bring all the above ingredients with 10 cups of water to boil and simmer for 4-5 to form soup base. You can shallow fry the anchovies to before boiling, that gives better flavor to the soup.

OR 4 cups of Chicken Stock.

For the noodle:
500-600 gms of fish bone pieces/fish head pieces ( You can use any type of fish, I use salmon fish)
1 bunch of thick Vermicelli
1 piece of Chinese pickled mustard (ham Choi)
1 small size tomato
2 tbsp evaporated milk OR half & Half OR whole milk
Chopped spring onion (For garnishing)
Thinly shredded Ginger (about 1 tsp)
1 tbsp cake flour/low gluten flour

Seasoning:
Salt to taste
White pepper powder
1/2 tsp of Fish Sauce
Few drops of Sesame Oil

汤底材料:
30克江鱼子(鱼干)也可以用江鱼子精块1/2块,或5-6块鱼骨煎香熬汤或高汤4杯代替。
2 大匙黄豆
100克汤骨/鸡骨
4-5寸的甘蔗或一大块的沙葛/凉薯(Optional)
把以上所有材料加入10杯水熬煮4-5个小时成奶白色的高汤。如果用江鱼子,先用油炒过再熬汤,熬成的汤汁就会变白色。

鱼头米粉材料:
500-600克的鱼头/鱼骨块(我用了三文鱼骨,也可以用任何海鱼头/骨)
1把粗米粉(马来西亚多数用兴化的粗米粉,我用了江西米粉)
1片酸菜(洗净切丝)
1只小番茄,切块
2 tbsp 淡奶/half & Half/牛奶 
葱花一点
姜丝一点
2 tbsp 低筋面粉

调味:
盐适量
白胡椒少许
鱼露几滴
麻油两滴


1. Place Anchovies/plaice powder in a pot with 4-5 cups of water, bring to boil to make stock, or use ready made chicken stock.

2. Cut fish head/bone into 3 inch pieces, sprinkle some salt and pepper powder, marinate for 10 minutes. After 10 minutes, sprinkle cake flour and mix well. Heat up 2 inches of oil in a cooking utensil and deep fry the fish pieces. It may take 2-3 batches to finish frying the fish.

3. Slice pickled mustard, cubed tomato, shred ginger.

4. Soak rice vermicelli in cold water, when it becomes soft, blanch it in boiling water for about 1-2 minutes before use.

5. For dipping/sauce, mince about 3 Thai chilies, mix with 1 tbsp of soy sauce and 1 tbsp of dark vinegar.

6. Pour in about 2-3 cups of stock in a small pot, bring to boil, add tomato pieces and pickled mustard and cook for about 45 seconds, now add vermicelli, bring to boil again, season with salt and fish sauce.

7. Add 2 tbsp of milk/half & half/evaporated milk before removing from stove.

8. Place the fried fish pieces on top of the noodle soup, garnish with spring onion and shredded ginger.

1. 先把高汤熬制好之后,把鱼头/鱼骨剁成块,加盐和胡椒粉腌10分钟后加入低筋面粉拌匀。

2. 锅里热上2两寸油炸鱼块,先把鱼块全部炸好,然后再次把油温提升,最后把所有炸好的鱼块再入锅翻翻,这样可以保持鱼块酥脆。炸好的鱼块放一旁备用。

3. 另外准备其他的材料,酸菜切丝,番茄切块,切姜丝/片,米粉泡软/烫烫备用。

4. 另外准备沾酱,朝天椒3只切碎,加入一大匙酱油一大匙黑醋。

5。把熬好的高汤过滤到一口小锅里,煮滚。加入番茄煮煮,然后加入米粉,煮滚,加入盐和鱼露调味。加入酸菜煮滚,熄火之后才加入淡奶/牛奶。

注:不喜欢奶味的可以不加奶。

6. 上桌之前加入炸好的鱼块,葱花,姜丝,胡椒粉,和几滴麻油。

Sprinkle a little pepper powder and few drops of sesame oil before serving.
吃的时候沾刚刚准备好的沾酱




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