Fish Head Bee Hoon Recipe

I used sesame oil soy sauce and chinese wine hua tiao.

Fish head bee hoon recipe. Fry the fish head and fish meat. Fish soup bee hoon has been available since at least the 1920s. Fish head fish meat rice noodles mee hoon or vermicelli choy sum ginger pickled mustard greens chicken stock pickled plums kosher salt green onions tomatoes fish sauce evaporated milk black pepper vegetable oil. Joshua foong s fish head bee hoon stall is in restoran sun sea jalan hujan rahmat taman overseas union kuala lumpur.

Heat 1 tablespoon oil in a wok and add the ingredients to the stock except milk. The fish slices are now ready for marinating. Turn off the heat. I guess it s time to explore more bee hoon recipes.

Directions for 2 servings cooking time. Drain and set aside and divided into large bowls. One source credits swee kee fish head noodle house with creating the definitive version of the dish in the 1970s. This is my bowl of sliced fish bee hoon 魚片米粉 with the prepared batang fish slices.

Hawker fish head fish slice bee hoon hawker hokkien prawn mee you wouldn t have guessed it but tucked away in an obscure coffee shop in golden sultan plaza is a stall serving up a unique take on seafood noodles. Fish head bee hoon is a very comforting dish and it is great in cold weather. Slurp salmon fish head bee hoon serves. Open from 7am to 2pm.

The stock has a really nice aroma as the fish head pieces are deep fried first before they are boiled in the water. So while this fish bee hoon soup is not the traditional kind that i have in singapore x and i still love how the soup turned out it s sweet yet savoury at the same time. In a container mix a tablespoon of cornflour and some salt into water. Place the rinsed fish slices layer by layer and set aside in the fridge.

The soup is extremely appetizing with slight sourish taste from the pickled mustard green and tomato. Tang kay kee fish head bee hoon 鄧祺記生鱼头米粉 01 70 hong lim food centre 531a upper cross street 051531 chinese seafood zi char kiosk or stall. Add in the tomato wedges salted vegetables a few tablespoon of chinese wine slices of ginger and a few dashes of fish sauce and bring to boil. Bring a saucepan of water to boil and blanch until tender bee hoon.

Heat oil for frying over high heat. The wine helps to reduce the strong batang fish taste you can omit the wine if you are never bothered by the inherent strong smell of the fish. Season the fish with a little salt.