Some people may find fish head squeamish but for those who think otherwise will enjoy a yummilicious bowl of Garoupa Fish Head Bee Hoon Soup.
A dish which is rich in collagen and iodine.
Half portion fresh Red Garoupa fish head
Half kilo fresh thick Bee Hoon (Vermicelli)
Half portion medium Yam (cut into cubes)
Three big tomatoes (quartered)
Thumb size young ginger roots (sliced)
Two fresh red chillies (diced)
Medium packet of fresh salted pickled mustard green (cut into several pieces)
Home prepared fish stock
Ice berg lettuces
My regular fish supplier will slice the fish head accordingly to my specification.
Wash the fish head slices and pat dry.
In a small mixing bowl, marinate the fish head slices with dash of grounded white pepper and Lawry’s Seasoning Salt.
Coat the fish head slices sparingly with some corn flour.
In a wok, add sufficient cooking oil and deep fry the fish head slices until all sides turned golden brown.
Drain on paper hand towel to absorb excess oil.
Pan fry the yam cubes until they turned lightly browned and fragrant.
Check out here for the fish stock preparation at this link.
Pour sufficient home prepared fish stock into a big pot.
Add the quartered tomatoes, cut salted pickled mustard green, sliced ginger roots and bring to a boil.
Leave the fish stock and the ingredients to simmer for about 10 minutes and add the pan fried yam cubes.
Bring to a medium boil.
Before turning off the heat, taste and adjust with some seasoning such dash of salt and some superior light soy sauce and a tablespoon of Chinese cooking wine (Hua Tiao Chiew)
Divide the thick bee hoon (vermicelli) into portions and add them into individual soup bowl.
Place a few pieces of the deep fried Garoupa fish head and pour the soup and ingredients into each bowl.
Garnished with diced red chillies, fried shallots and some pieces of fresh crunchy ice berg lettuces and served hot.
For more soupalicious dishes, check out recipes here.