Fish head bee hoon

Main Dish
4 servings
10 min
15 min
Very Easy


Number of serving: 4
Fees thick rice vermecilli (Bee Hoon) 400g

Cooking oil for frying

Snake fish head, cut into pieces 200g

Mustard pickled cabbage (Harm Choy) 200g (cut into strips)

Ginger 5 rooms

Onion cut into short lengths 2

Tomatoes 2 Cut into wedges

A few lettuce leaves


Chicken stock 800ml

Salt 1/2 tsp

Sugar 1/2 c

Prune 1 salt (I omitted that.)

Ground white pepper Dash

Chinese cuisine Wine Dash

Sesame oil Dash

3 tablespoons evaporated milk


  • Bring a saucepan of water to boil and blanch until tender Bee Hoon.
  • Drain and set aside and divided into large bowls.
  • Heat oil for frying over high heat.
  • Season the fish with a little salt.
  • Fry until golden brown. Drain and reserve.
  • Heat 1 tablespoon oil in a wok and add the ingredients to the stock, except milk.
  • Bring to a boil, add the fish, pickled cabbage with mustard, ginger, onions, tomatoes and milk.
  • Allow stocks to return to the boil, then ladle into a bowl of noodles.
  • Garnish with lettuce and serve immediately with red peppers.


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