Fish Head Vermicelli-The soup with a dash of milk Recipe

Fish Head Vermicelli-The soup with a dash of milk

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Ingredients

Fish Head Bee Hoon or what we normally called as Yu Tao Mai Fun in Cantonese is a popular hawker food in Kuala Lumpur. Not that difficult to cook, all you need is:-

  • fish head (preferably garoupa but I used red snapper since it's hard to find fish head here), cut into chunky pieces
  • salt
  • corn flour or tapioca flour
  • rice vermicelli, soaked till soft & drained
  • tomato, cut into quarter
  • seasoning pickled green mustard, sliced
  • mushroom, soaked, drained & sliced
  • ginger, thinly sliced
  • garlic, minced
  • oil
  • sesame oil
  • pepper
  • fish sauce
  • water or stock (I used fish bone for the stock)
  • evaporated milk
  • spring onion, minced (to garnish)

How to make Fish Head Vermicelli-The soup with a dash of milk


  1. Season fish pieces with salt & coat with corn flour or tapioca flour. Heat pan with oil, deep-fry until golden brown and crispy. Drain and set aside.
  2. Heat oil and sesame oil, saute garlic and ginger till fragrant. Add water or stock and bring to a boil.
  3. Add salt, fish sauce & pepper as well as rice vermicelli, mushroom, tomato, pickled green mustard & fish head pieces. Simmer for 5 minutes, then add milk. Bring to a quick boil (Do not cook the milk for too long).
  4. Dish out into bowl & garnish.
  5. Serve while hot.
  • carven
    carven says

    this is one of my fav dish!

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