Yue Tow Mai Fun

• ¾ lb fish head meat (preferably grouper), washed
• 1 cup cornstarch
• ½ lb rice vermicelli (beehoon), immersed in water, then drained
• 1 (1-inch) piece ginger , thinly sliced
• 2 cloves garlic , crushed
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• 4 cups water (or fish stock)
• ½ lb mushrooms , sliced
• ½ cup evaporated milk
• vegetable oil (for deep-frying)
• 1 tablespoon salt

For the seasoning

• ½ teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon black pepper
• 2 tablespoons soy sauce
• ½ tablespoon fish sauce
• 1 tablespoon chicken bouillon powder

For the garnish

• 2 scallions , cut into 1-inch sections
• Red hot chili pepper , sliced