Singapore Recipe for Fish Head Noodle Soup
INGREDIENTS- 750g fish head
- 250g thin rice noodles (soaked, cooked in boiling water, drained)
- slices of ginger
- 90g chives (cut into sections)
- 1 litre water
- 2 red chillies (seeded & chopped)
- dash of pepper
- dash of sesame oil
- enough oil for deep frying
Ingredients for Seasoning Fish Head Noodles Soup: - 1 tbsp cooking wine or dry sherry
- 1 tbsp oyster sauce
- 1/4 tsp black pepper
- 1 tsp sesame oil
- salt to taste
TIP: Fish heads can be purchased cheaply from most grocery stores thus making this dish a very economical dish to start with. However, if you are quesy about using fish head, you can use fish fillets instead.
- Using a sharp knife, cut and divide fish head into bite-sized portions
- Heat enough oil in a deep-fryer then add the slices in
- Deep-fry till golden brown, turning once (2 mins)
- Remove and drain excess oil
- Heat about 3 tbsp oil in a wok and brown the ginger slices
- Add the fish head pieces and 1/2 chives, stir-fry everything (1 min)
- Remove and set aside
- Pour water into a pot and bring to a full boil
- Add 1/2 of the chives and all the ingredients for the seasoning (salt, oyster sauce, black pepper, sesame oil and cooking wine)
- Allow the soup to simmer before removing from heat (1 min)
- Divide cooked noodles into individual bowls, sprinkle with a few drops of sesame oil and pepper on top
- Arrange pieces of fish head and chillies on noodles
- Pour hot soup over bowls and serve immediately
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