Yue Tow Mai Fun
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Course
Soup
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Cuisine
Asian, Singaporean
Yue Tow Mai Fun
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Yue tow mai fun is a delicious dairy-based fish head soup from Singapore that can also be prepared with the flesh of the fish.
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Ingredients
- 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
Instructions
- Season the pieces of fish head with salt, then drench in the cornstarch. Deep fry in a hot oil bath until the pieces are golden and crispy (about 8-10 minutes). Lay the pieces on paper towel and set aside.
- Heat oil and sesame oil until hot. Sauté the garlic and ginger for 2 minutes. Add water or fish broth and bring to a boil.
- Add seasoning, rice vermicelli (beehoon), mushrooms and fish head pieces. Simmer for 5 to 6 minutes, then add the evaporated milk. Bring to a boil.
- Ladle the soup into individual bowls and serve immediately with garnish.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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