Fish Head Vermicelli-The Soup With A Dash Of Milk

• fish head preferably garoupa but I used red snapper since it's hard to find fish head here, cut into chunky pieces
• salt
• corn flour or tapioca flour
• rice vermicelli soaked till soft & drained
• tomato cut into quarter
• seasoning
• mustard
• mushroom soaked, drained & sliced
• ginger thinly sliced
• garlic minced
• oil
• sesame oil
• pepper
• fish sauce
• water or stock, I used fish bone for the stock
• evaporated milk
• spring onion minced, to garnish

1. 1. Season fish pieces with salt & coat with corn flour or tapioca flour. Heat pan with oil, deep-fry until golden brown and crispy. Drain and set aside.
2. 2. Heat oil and sesame oil, saute garlic and ginger till fragrant. Add water or stock and bring to a boil.
3. 3. Add salt, fish sauce & pepper as well as rice vermicelli, mushroom, tomato, pickled green mustard & fish head pieces. Simmer for 5 minutes, then add milk. Bring to a quick boil (Do not cook the milk for too long).
4. 4. Dish out into bowl & garnish.
5. 5. Serve while hot.

fish head, salt, corn flour, rice vermicelli, tomato, seasoning, mustard, mushroom soaked, ginger, garlic, oil, sesame oil, pepper, fish sauce, water, milk, spring onion

Taken from www.yummly.com/recipe/Fish-Head-Vermicelli-The-soup-with-a-dash-of-milk-1692763 (may not work)