Saturday, May 24, 2014

Fish Head Noodles

Taken from Tumix
Serves 3-4 persons

  • 1 kg fish head (cut into pieces and seasoned with salt and pepper)
  • 100 gm young ginger (thinly sliced)
  • 150 gm thick vermicelli (if it's dry, soak in water until soft before blanching in hot water)
  • 100 ml evaporated milk
  • a few stalks Chinese celery and spring onions (for garnishing)
  • 3-4 tomatoes (sliced)
  • 150 gm salted cabbage (shredded and soaked in hot water for 20 minutes to remove salt content)
  • 1/2 tsp pepper
  • 1 sachet Tumix Ikan Bilis
  • 1 litre hot water
  • 1 tsp sesame oil
  • salt to taste
Blanch vermicelli in hot water until soft. Heat oil in a wok. Deep fry fish until golden and crispy. Drain and leave aside. In a clean wok, add 2 tbsp oil. Fry young ginger until it's fragrant. Add (A) and (B). Allow to simmer. Add fried fish head and cooked vermicelli. Cover. When boiling, pour in evaporated milk. Garnish and serve immediately.

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