Fish head bee hoon: a lighter home recipe with a clear finish · SG

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Fish head bee hoon: Simmer the fried fish head with ginger, tomatoes, and salted vegetables in fish stock, then add bee hoon and evaporated milk, heating gently. 30g salted vegetables, rinsed and sliced; 15g spring onions, chopped. Fish head bee hoon: ginger, sliced · tomatoes, quartered · salted vegetables, rinsed and sliced · fish stock · spring onions, chopped. The bee hoon is tender, the fish head is cooked through, and the soup is milky and fragrant.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 1 (400g)fish head, fried
• 150gbee hoon, soaked
• 50mlevaporated milk
• 20gginger, sliced
• 100gtomatoes, quartered
• 30gsalted vegetables, rinsed and sliced
• 500mlfish stock
• 15gspring onions, chopped

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Fish head bee hoon — fish head, fried · bee hoon, soaked. Prepare fish head, fried, bee hoon, soaked, and evaporated milk in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Fish head bee hoon — fish head, fried · bee hoon, soaked · evaporated milk. fish head, fried, bee hoon, soaked, and evaporated milk are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Fish head bee hoon — evaporated milk · ginger, sliced. Add ginger, sliced, tomatoes, quartered, and salted vegetables, rinsed and sliced in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Fish head bee hoon — ginger, sliced · tomatoes, quartered · salted vegetables, rinsed and sliced. ginger, sliced, tomatoes, quartered, and salted vegetables, rinsed and sliced smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Fish head bee hoon — tomatoes, quartered · salted vegetables, rinsed and sliced. For the main cooking stage, Simmer the fried fish head with ginger, tomatoes, and salted vegetables in fish stock, then add bee hoon and evaporated milk, heating gently.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Fish head bee hoon — Simmer the fried fish head with ginger, tomatoes, and salted vegetables in fish stock, then add bee hoon and evaporated milk, heating gently.. The bee hoon is tender, the fish head is cooked through, and the soup is milky and fragrant.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Fish head bee hoon — fish stock · spring onions, chopped. Add fish stock and spring onions, chopped at the point where their aroma remains clear. Rest briefly and divide Fish head bee hoon into two equal portions.

Look for: Fish head bee hoon — The bee hoon is tender, the fish head is cooked through, and the soup is milky and fragrant.. Fish head bee hoon holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions