Fish Head Noodles

• 2 1/8 cups rice Fresh thick, vermecilli, Bee Hoon
• cooking oil for deep frying
• 7 ounces fish Snake head, chopped into pieces
• 7 ounces pickled mustard cabbage Harm Choy, cut into strips
• 5 pieces ginger
• 2 spring onion cut into short lengths
• 2 tomatoes cut into wedges
• 3 leaves
• 3 3/8 cups chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 plum Salted, I omitted this.
• ground white pepper Dash
• Chinese cooking wine Dash
• sesame oil Dash
• 3 tablespoons evaporated milk

1. Bring a pot of water to the boil and blanch Bee Hoon until soft. Drain and set aside and divided into large serving bowls.
2. Heat oil for deep-frying over high heat. Season fish with a little salt. Deep fry until golden brown. Drain and set aside.
3. Heat 1 tbsp oil in a wok and add ingredients for stock,except milk.Bring it to the boil, then add fish, pickled mustard cabbage, ginger, spring onions , tomatoes and milk.
4. Allow stock to return to the boil, then ladle into bowl over noodles. Garnish with lettuce and serve immediately with red chillies.

rice, cooking oil, snake head, cabbage, ginger, spring onion, tomatoes, leaves, chicken stock, salt, sugar, ground white pepper, chinese cooking wine, sesame oil, milk

Taken from www.yummly.com/recipe/Fish-Head-Noodles-1657698 (may not work)