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