Friday, April 6, 2018

Fried Fish Head/Fillet Mee Hoon Soup 炸鱼头/鱼片米粉

Fridge clearing time! Finally cleared a packet of red grouper head, salmon fish head/bones, grouper in the freezer. More space for new stock hahaha....

I've prepared fried fish fillet for the kids and the adults will have the fried fish head. Love the sweet milky broth! No salt or milk added, I only added a touch of fish sauce, wine and pepper for the final touch. 

To achieve milky broth, boil the stock on high heat for 10-15 mins, turn down heat to medium low and simmer for another 1 hour to concentrate the broth.

Ingredient (4 servings)
Soup base
  • 500gm salmon fish head/bones
  • 1 chicken carcass
  • 2 tbsp anchovies
  • 1 toasted dried sole fish
  • 1 small turnip, slice
  • 3 stalk spring onion
  • 5 cm ginger, sliced
  • 3 pickled plum, mashed
  • 3 pieces salted vegetable
  • 2 tomatoes, cut into wedges
  • 2 liter water
  • 500gm red grouper fish head, cut into big chunks (can be replaced with grouper fish fillet)
  • 400gm thick rice vermicelli 
  • salt
  • pepper
  • Chinese wine
  • sesame oil
  • 1 egg, lightly beaten
  • 3 tbsp corn flour
  • 2 tbsp rice flour
  • Chinese wine
  • fish sauce
  • pepper
  • fried shallots
  • salted vegetables
  • lettuce
  • tomatoes
  • tofu
  1. Marinate red grouper fish head/fish fillet with salt, pepper, wine and sesame oil for 30mins. Coat the fish head/fillet with beaten egg. Dust corn flour and rice flour over and mix well to coat. Heat oil in a deep saucepan. Deep fry fish head/ fillet, in batches, for 3 minutes till golden brown. Drain on kitchen paper and set aside.
  2. Prepare soup base : pan fried salmon fish head/bones till golden brown on all sides. Heat 2 tbsp oil in stock pot. Add spring onion, ginger, anchovies. Fry till fragrant. Fill the pot with hot water and bring to boil. Add in fried salmon bones, chicken carcass, sole fish, pickled plum, salted vegetables and tomatoes. Bring to rolling boil for 10mins. Turn down heat to medium low and simmer for 1 hour to achieve milky fish broth. Strain the broth thoroughly.
  3. To serve : Fill adequate amount of fish broth into a saucepan. Add in seasoning (wine, fish sauce, pepper) to taste. Add in some lettuce, tomato and tofu cube and cook briefly. Place blanched rice vermicelli into a serving bowl. Pour in hot broth. Top with fried fish head/fish fillet and fried shallot. Serve immediately.

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