Fish Head Mee Hoon
www.maangchi.com Ooh ya ya! I'm so excited about introducing a Malaysian Chinese recipe called "Fish Head Mee Hoon" to you today! Allison Chin, one of my longtime readers living in Kuala Lumpur, Malaysia taught me this dish when I visited her house during my Gapshida trip! Some of you might think, "Eww! how can I eat fish heads!" But believe me it's very delicious when cooked. Deep fry it until it's very very crunchy! The cooked fish meat between the bones is super tasty: firm and not dry, and the thin bones are breakable, so you can chew them. Ooh yummy! Pick out the delicious meat and break the bones with your fingers, and suck out the meat. "zzeop zzeop zzeop!" : ) Your fingers will get a little sticky! How do I know this? I'm a fish head lover! For this recipe, you'll need a fish head from a large fish. Do not use a small fish like anchovies. But if you can't stand touching fish head, just use fish meat. Ingredients: fish head/fish meat, rice noodles (mee hoon, or vermicelli), choy sum, ginger, pickled mustard greens, chicken stock, pickled plums, salt, green onions, tomatoes, fish sauce, evaporated milk, black pepper, vegetable oil.Pickled mustard greens, Pickled plums Directions: (for 2 servings) Cooking time: 1 hour Fry the fish head and fish meat 1. Slice a fish head into 2 x 3 inch pieces. Ask your fishmonger to do this for you. Clean with water and pat dry. Marinate lightly with salt and pepper. 2. Add 4 cups of oil to a wok and fry the fish head on all sides <b>...</b>
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