Singapore

Fish Head Bee Hoon

Name: Fish Head Bee Hoon
Total time: 40 min
Yield: 3
Cuisine: Singapore
Ingredients: 600 g Fish pieces or fish head; 250 g Rice vermicelli (bee hoon); 100 ml Evaporated milk; some of each Ginger & garlic; some of each Pickled vegetable & tomato; 2 Spring onion

Singaporean fish soup with rice vermicelli

Fish head bee hoon is a beloved soup from Singapore's hawker stalls made of fish and fine rice vermicelli.

A splash of evaporated milk makes the broth creamy-white and softens the strong fish flavour.

Servings3

Time40 min

LevelMedium

Ingredients

Fish pieces or fish head600 g
Rice vermicelli (bee hoon)250 g
Evaporated milk100 ml
Ginger & garlicsome of each
Pickled vegetable & tomatosome of each
Spring onion2

★ = available authentic in the Asia Boutique

Preparation

Lightly fry the fish and set aside.
Sweat ginger and garlic, then add water.
Add the vegetables and simmer.
Stir in rice vermicelli and milk.
Return the fish and serve hot.

Make it original

Rice vermicelli is in the Asia Boutique.

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