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.
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!