Fish Head Noodle Soup

Enjoy this simple recipe for Fish Head Noodle Soup Singapore style.

Recipe for Fish Head Noodle Soup

Ingredients for Fish Head Noodle Soup:

• 750g “Batang” fish head, cut into 1 ½ x 1 inch slices
• 250g thin rice noodles or laksa noodles (soaked, cooked in boiling water, drained)
• 2 slices of ginger, shredded
• 80g spring onion (cut into sections)
• 1 tomato cut into quarters
• 1 litre water
• 2 red chillies (seeded & chopped)
• Dash of pepper
• Dash of sesame oil
• Enough oil for deep frying

Seasoning:

• 1 tbsp cooking wine or dry sherry
• 1 tbsp oyster sauce
• 1/4 tsp black pepper
• 1 tsp sesame oil
• Salt to taste

Method:

1. Using a sharp knife, cut and divide fish head into bite-sized portions
2. Heat enough oil in a deep-fryer then add the slices in
3. Deep-fry till golden brown, turning once (2 mins)
4. Remove and drain excess oil
5. Heat about 3 tbsp oil in a wok and brown the ginger slices
6. Add the fish head pieces and 1/2 chives, stir-fry everything (1 min)
7. Remove and set aside
8. Pour water into a pot and bring to a full boil, add tomato
9. Add 1/2 of the spring onions and all the ingredients for the seasoning (salt, oyster sauce, black pepper, sesame oil and cooking wine)
10. Allow the soup to simmer before removing from heat (1 min)
11. Divide cooked noodles into individual bowls, sprinkle with a few drops of sesame oil and pepper on top
12. Arrange pieces of fish head and chillies on noodles
13. Pour hot soup over bowls and serve immediately