Fish Head Noodles

Fish head noodles

Fish head mi fen (rice noodles) is the easiest hawker food you can cook at home, and is a good choice when you don't want a heavy meat meal. It is not just easy but also quick to cook, and the taste is as good as your favourite fish head noodles shop's provided you get really fresh and good fish head. I go to the fishmonger near the Kepayan stalls along the Lintas Highway coming from the airport to Penampang. The Chinese guy who runs the stall will get you the right fish for whatever you want to cook. His prices are slightly higher than Lido's, but his fish is so much fresher than those in Lido Market. For fish head dishes, he always recommends a fish called "Joo bee" in Hakka. It looks like red snapper but has a bigger head with blown-up Angelina J-like mouth and the gelatinous parts are excellent, which is what most fish head lovers look for. If you want a more deluxe bowl of noodles, add fish maw and home-made fish balls. Serve with a good blacan lime-chili sauce. I usually fry a plate of greens to balance the meal.

Fish Head Noodles
800g to 1 kg fresh fish head, chopped into small pieces
1 1/2 T assam jawa
3 medium-sized ripe tomatoes, sliced
6 thin slices of fresh ginger
1 to 2 T evaporated milk (to your liking)
1 Maggi chicken stock cube
coriander leaves & spring onions for garnish
thinly sliced pickled mustard/sen cai (optional)
5 cups water
2 T oil
salt to taste
1 packet mi fen*

*use mi fen from China that comes in pieces. It is smoother.

1. Soak mi fen in room temp. water for 1 hour until softened. Separate the strands with your hands. Blanch the mi fen with lots of boiling water and drain immediately.

2. Put 2 T oil in a large pot at high heat, add the ginger and fry for 20 seconds, then add the fish head in. If you prefer to deep-fry the fish head, do so. I just fry the fish head until it turns white, then add the water, tomatoes, assam (make sure the assam is broken up so it mixes well into the soup), pickled mustard if using, crumble the stock cube in, cover and let it come to a boil. Taste and add salt to your liking. Let the soup boil 2 to 3 minutes, then add the milk. Too much milk will render the soup too milky and you won't taste the fish soup.

3. Put a portion of mi fen/noodles into a bowl and ladle the boiling soup over. Top with the spring onions and coriander leaves.