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Yue Tow Mai Fun

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Course: Soup
Cuisine: Asian , Singaporean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Ladle the soup into individual bowls and serve immediately with garnish.