Fish Soup Bee Hoon

Fish Soup Bee Hoon or fish head bee hoon is a Singaporean- dish made out of rice noodles called bee hoon in rich fish stock made by boiling fish head and bones with hints of milk served with fried fish fillet slices, vegetables and tomatoes.

Fish soup bee hoon or fish head bee hoon is a Singaporean– dish made out of rice noodles called bee hoon in rich fish stock made by boiling fish head and bones with hints of milk served with fried fish fillet slices, vegetables and tomatoes. A dish considered to be one of the dishes Singaporeans cannot live without.

Different type of fishes can be used on this dish like pomfret, batang or garoupa but fish heads are the most sought after one. Preparing the fish can be done in many ways from traditional ones where everything is used together with its bones to the more modern ones where stock is prepared with fish bones but served with filleted meat.

The first time I had this in Singapore I felt like having an Asian style fish sopas, like the sopas the savoury soup is made milky by an evaporated milk and the noodles act like the pasta. It’s a truly delicious noodle soup, its something different than any noodle soup dishes you might have tried.

Fish Soup Bee Hoon

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 3 1x
• Category: Main Course
• Cuisine: Singaporean

Print Recipe

Pin Recipe

---

Description

Fish Soup Bee Hoon or fish head bee hoon is a Singaporean- dish made out of rice noodles called bee hoon in rich fish stock made by boiling fish head and bones with hints of milk served with fried fish fillet slices, vegetables and tomatoes.

---

Ingredients

Scale 1x2x3x

Fish Stock

• 1 kg snapper or grouper fish head / bones
• 1 litre water
• 1 cup evaporated milk
• 4 cloves garlic, minced
• 6 thin slices ginger
• 1/3 cup Chinese cooking wine
• 1 tbsp sesame oil
• fish sauce
• ground white pepper
• oil

Noodles

• 3 pcs snapper fillets, cubed (or anything similar)
• 1 large tomato, cut into 8 wedges
• 400 g Bee Hoon noodles (rice vermicelli)
• choy sum
• 1/2 cup flour
• 1/2 cup cornstarch
• spring onions, chopped to garnish
• salt
• freshly ground black pepper
• oil

---

Instructions

Fish Stock

1. In a large pot add small amount of oil, heat using medium heat then add the garlic and ginger, saute until garlic is golden brown.
2. Add fish head and let it fry in oil on all sides.
3. Pour water, Chinese cooking wine and fish sauce then let it boil. Simmer until fish head is soft and can easily break down, this might take around 30 minutes.
4. Using a fine seive strain the liquid into another pot, discard any solids. Set aside, simmering in very low heat while preparing for the rest of the dish.
5. Once ready add milk and sesame oil, simmer for 2 more minutes then pour on the noodles.

Noodles

1. In a bowl combine flour and cornstarch.
2. Season fish with salt and freshly ground black pepper, dunk into the bowl to coat fish.
3. Prepare a wok wil oil for deep frying, heat to 180C then deep fry fish for 6 minutes or until cooked.
4. While fish is cooking blanch the choy sum and cook noodles according to packet instructions, set aside.
5. Place noodles in bowls, together with some cooked fish, blanched bok choy and tomato wedges.
6. Pour some soup and into the bowl top with chopped spring onions to garnish then serve.

---