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Ooh ya ya! I’m so excited about introducing a Malaysian Chinese recipe called “Fish Head Mee Hoon” to you today! Allison Chin, one of my longtime readers living in Kuala Lumpur, Malaysia taught me this dish when I visited her house during my Gapshida trip! Some of you might think, “Eww! how can I eat fish heads!” But believe me it’s very delicious when cooked. Deep fry it until it’s very very crunchy! The cooked fish meat between the bones is super tasty: firm and not dry, and the thin bones are breakable, so you can chew them. Ooh yummy! Pick out the delicious meat and break the bones with your fingers, and suck out the meat. “zzeop zzeop zzeop!” : ) Your fingers will get a little sticky! How do I know this? I’m a fish head lover!
For this recipe, you’ll need a fish head from a large fish. Do not use a small fish like anchovies. But if you can’t stand touching fish head, just use fish meat. Allison said that many people use fish meat for this recipe.
I made this with a large fish head that came from a black snapper. Go to Chinatown to find it, and you can ask your fishmonger to slice it. They will do it for you in 30 seconds with their huge cleaver!
Ironically, fish head is very cheap even though it’s more delicious than the body. A fish head is $2.99 per pound, but pre-cut fish from the body costs $6.99 per pound! If you buy it at your local fish market, the price will go up again! Chinatown is my favorite place for fish heads. I recommend you use the head from any large fish, such as red or black snapper, or salmon.
The recipe was provided by Allison Chin and we had 2 cameramen: Tony Wong and Allison’s husband Austin. Check out my Malaysia Gapshida story. You’ll see all of them and what we did there. And Shi Hui volunteered to be our dance teacher at the meetup. She was so funny and added good memories to the party.
This is the fish head mee hoon that I made the other day. I used my jjangahjji (salty pickled radish) instead of pickled mustard greens. I skipped evaporated milk and added a little bit of tamarind and vinegar. It turned out absolutely delicious.
fish head/fish meat, rice noodles (mee hoon, or vermicelli), choy sum, ginger, pickled mustard greens, chicken stock, pickled plums, salt, green onions, tomatoes, fish sauce, evaporated milk, black pepper, vegetable oil.
Pickled mustard greens
Directions: (for 2 servings)
Cooking time: 1 hour
Fry the fish head and fish meat
Allison’s homemade chicken stock
1 whole skinless chicken (appox 4 lbs), 2 onions, 1 large carrot, salt
Posted Tuesday, February 14th, 2012 at 12:03 pm
Tagged: black snapper head recipe, delicious, evaporated milk, fish head bee hoon, fish head mee hoon, fish head recipe, fried fish head, gapshida, how to make chicken stock, maangchi recipe, Malaysia food, Malaysia noodle soup, Malaysian Chinese recipe, Malaysian cooking, Malaysian cuisine, Malaysian food, Malaysian kitchen, Malaysian recipe, Malaysian recipes, noodle soup, pickled mustard greens, pickled plums, red snapper head recipe, rice noodles, salmon head recipe, seafood recipe, vermicelli noodles
Originally posted on February 14, 2012 at 12:03 pm by Maangchi
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