FISH HEAD NOODLE SOUP

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

INGREDIENTS:

350gfish headcut into big pieces, preferably garoupa fish

1tablespoonsalt

1cupcornflour flouror tapioca flour

250grice noodlesor beehoon, round and spaghetti-thick

1piecepickled mustard greenscut into long strips

50gyoung gingersliced thinly

2tomatoescut into wedges

3pickled plummashed

1teaspoonoil

1teaspoonsesame oil

1litrewateror chicken stock for more flavour

1/4cupevaporated milk

Seasoning:

1/2tablespoonfish sauce

1tablespoonchicken stock granules

1/4teaspoonpepper

1/2teaspoonsalt

Garnishing:

1stalkspring onionscut into sections

INSTRUCTIONS

Wash fish head, cut into big pieces and drained well.

Sprinkle and rub some salt and pepper on the fish to marinate them for 1 hour.

           

Next lightly rub cornstarch over the fish. (Add a little rice flour to the fish if you want the fish to stay crispier for a longer time).  

Then fry the fish head in the oil. Fry for about 5 minutes and then turn them over. Fry them until brown and crispy, another 10 minutes. Remove from oil and drain on strainer.     

Prepare ingredients to make the soup. First cut pickled mustard greens into strips, cut tomatoes into wedges, slice ginger into pieces and cut spring onions for garnishing.

           

To make the soup, first heat up a little oil in wok or pan. Then add in slices of ginger.     

Add a dash of sesame oil and stir fry until fragrant.     

Then add the cut tomatoes and pickled mustard greens followed by sour and salty mashed sour plum.           

Next add in chicken stock or water. Cover and bring it to a boil. Let it boil over high heat for 10 minutes.

           

Then open the lid, stir and turn down the heat to low and continue to cook for another 10 minutes.    

Remove all the cooked vegetables, ginger and plum seeds from the wok with a strainer.           

Blanch the green lettuce in the boiling soup and set aside.  

Next, add the fried fish head pieces to the soup and boil for a few minutes. Remove from the wok with a strainer and set aside.

           

Lastly add in the evaporated milk and fish sauce to taste.

           

To serve, put the cooked noodles in a serving bowl. Add the blanched lettuce, fried fish and finally the delicious milky white soup.

           

Garnish with cut tomatoes, pickled mustard green and green onions.

           

Serve the fish head noodle soup hot with chopped bird's eye chilies in soy sauce.