Recipe Ingredient
- 350g fish head (preferably garoupa), cut into chunky pieces, clean
- 1 tbsp salt
- 1 cup corn flour or tapioca flour
- 250g thick dried beehoon, soak till soft, then drain
- 75g young ginger, thinly slice
- 1 tsp chopped garlic
- 1 tsp oil
- 1 tsp sesame oil
- 1 litre water or stock
- 100ml evaporated milk
- Seasoning:
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 tsp pepper
- 1 tbsp light soy sauce
- 1/2 tbsp fish sauce
- 1 tbsp chicken stock granules
- Garnishing:
- 1 stalk spring onion, cut into 2cm lengths
- Red chilli, slice
Instructions
- Season fish head pieces with salt, then coat with corn flour or tapioca flour. Deep-fry in hot oil till golden brown and crispy. Drain and set aside.
- Heat oil and sesame oil until hot. Saute garlic and ginger till fragrant. Add water or stock and bring to a boil.
- Add seasoning, beehoon, mushroom and fish head pieces. Simmer for five to six minutes, then add milk. Bring to a quick boil.
- Dish out into individual bowls and serve immediately with garnishing.
- This is a popular hawker´s dish in Kuala Lumpur and people just love the soup with a dash of milk.
