Easy Fish Fillet Noodles

by Edwan S. on Fri, February 27, 2015

Fish noodles are very popular in Malaysia. The more famous version uses fried Garoupa fish heads, but that’s expensive. We’ve made a cut price version that tastes just as nice. This recipe makes a great alternative to having rice for lunch.

Easy to make, great to eat....

Serves 3 - 4 people

This is the recipe at it's most basic.

More elaborate versions add in pickled vegetables and dried plums to the soup.

Foodster's Verdict

Easy Fish Fillet Noodles


  • Preparation
  • Total
    2 fillets Tilapia or any white fish, sliced
    1 pack rice vermicelli or bee hoon
    1 tomato, halved
    Bunch of Choy Sam
    1 knob ginger, sliced
    1/4 cup evaporated milk or creamer
    2 cups water or fish/chicken stock
    Fish sauce, to taste
    1 cup corn flour
    Salt and pepper to taste
    Oil for frying
    Some coriander and chillies, for garnish

1. Heat some oil in a wok. Toss the fish in a mixture of cornflour, salt and pepper. Fry in hot oil for 3 - 5 minutes until lightly browned. Take out and set aside.

2. Blanch the vermicelli in boiling water until softened, about 2 minutes.

3. For the broth, in a pot, bring the water or stock to a boil. Add in the tomato and ginger. Add in a few dashes of fish sauce to taste. Simmer for 20 minutes.

4. Finally add in the creamer and simmer another 10 minutes. Add in the choy sam and cook another 5 minutes.

5. Serve the noodles in bowls with a generous amount of the soup and fish slices. Top with coriander and chillies. Slurp away!