Fish Head Noodles

1. 1

   Bring a pot of water to the boil and blanch Bee Hoon until soft. Drain and set aside and divided into large serving bowls.

2. 2

   Heat oil for deep-frying over high heat. Season fish with a little salt. Deep fry until golden brown. Drain and set aside.

3. 3

   Heat 1 tbsp oil in a wok and add ingredients for stock,except milk.Bring it to the boil, then add fish, pickled mustard cabbage, ginger, spring onions , tomatoes and milk.

4. 4

   Allow stock to return to the boil, then ladle into bowl over noodles. Garnish with lettuce and serve immediately with red chillies.

* Per serving · 4 servings · Values may vary.

No additional tips available.