• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 350g fish head (preferably garoupa), cut into chunky pieces, clean
  • 1 tbsp salt
  • 1 cup corn flour or tapioca flour
  • 250g thick dried beehoon, soak till soft, then drain
  • 75g young ginger, thinly slice
  • 1 tsp chopped garlic
  • 1 tsp oil
  • 1 tsp sesame oil
  • 1 litre water or stock
  • 100ml evaporated milk
  • Seasoning:
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1 tbsp light soy sauce
  • 1/2 tbsp fish sauce
  • 1 tbsp chicken stock granules
  • Garnishing:
  • 1 stalk spring onion, cut into 2cm lengths
  • Red chilli, slice


  1. Season fish head pieces with salt, then coat with corn flour or tapioca flour. Deep-fry in hot oil till golden brown and crispy. Drain and set aside.
  2. Heat oil and sesame oil until hot. Saute garlic and ginger till fragrant. Add water or stock and bring to a boil.
  3. Add seasoning, beehoon, mushroom and fish head pieces. Simmer for five to six minutes, then add milk. Bring to a quick boil.
  4. Dish out into individual bowls and serve immediately with garnishing.
  5. This is a popular hawker´s dish in Kuala Lumpur and people just love the soup with a dash of milk.
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