Fish head bee hoon

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

Stock:

• 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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Preparation

• 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.