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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! 


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

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

2 大匙黄豆

2 tbsp 淡奶/half & Half/牛奶 
2 tbsp 低筋面粉


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。



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.


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