Fish head bee hoon

Name: Fish head bee hoon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
Ingredients: 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

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Main Dish

Very Easy

25 min

Preparation

Preparation10 min

Cook time15 min

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.