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Fish Head Bee Hoon (鱼头米)

Leave a Comment on Fish Head Bee Hoon (鱼头米)
Creamy, Milky, Restaurant-Style Broth

✍️Introduction

Fish Head Bee Hoon (鱼头米) is a beloved Malaysian and Singaporean comfort dish known for its rich milky broth, fragrant ginger aroma, and silky rice vermicelli. This killer homemade version delivers restaurant-quality flavor using simple ingredients and a foolproof method. Perfect for rainy days, family meals, or impressing guests.

Print Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 2
Course: Main Course
Cuisine: Malaysian
Ingredients Method

Ingredients
  

🧄 Ingredients
Fish & Noodles
  • 1 large red snapper or grouper fish head (cleaned, cut into chunks)
  • 200 gram bee hoon (rice vermicelli), soaked in warm water 10 minutes
  • 2 tbsp cooking oil
Aromatics
  • 6 slices ginger
  • 5 gloves garlic, smashed
  • 1 shallot, sliced
  • 1 tomato, cut into wedges (optional but adds sweetness)
Soup Base
  • 1.2 liters chicken stock or water
  • 250 ml evaporated milk (or fresh milk for lighter taste)
  • 1 tsp white pepper
  • Salt to taste
  • 1 tsp sesame oil (optional)
Toppings
  • Fried shallots
  • Chopped spring onions
  • Chinese celery
  • Sliced red chili
  • Lime wedges (optional)

Method
 

👨‍🍳 Step-by-Step Cooking Instructions
    Step 1 – Prepare Fish Head
    1. Rinse fish head thoroughly and pat dry.
    2. Lightly season with salt and white pepper.
    Step 2 – Pan Fry Fish Head (Secret Flavor Boost 🔥)
    1. Heat oil in a wok or deep pan.
    2. Pan fry fish head until golden brown on both sides.
    3. Remove and set aside.
    4. 👉 This step creates a rich, milky broth later.
    Step 3 – Sauté Aromatics
    1. In the same wok, add ginger, garlic, shallot.
    2. Stir fry until fragrant and lightly golden.
    Step 4 – Build the Soup
    1. Pour in chicken stock.
    2. Add tomato.
    3. Bring to strong boil for 10 minutes.
    Step 5 – Create Milky Broth
    1. Add fried fish head back into soup.
    2. Cover and boil for another 15 minutes on medium-high.
    3. Soup will naturally turn milky white.
    Step 6 – Add Milk + Seasoning
    1. Pour in evaporated milk.
    2. Season with salt, pepper, sesame oil.
    3. Simmer 3–5 minutes (do NOT overboil after milk).
    Step 7 – Cook Bee Hoon
    1. Add soaked bee hoon directly into soup.
    2. Cook 2–3 minutes until soft.
    Step 8 – Garnish & Serve
    1. Top with fried shallots, spring onion, chili.
    2. Serve hot immediately.
    3. 🔥 Optional: Add fried egg, prawns, or tofu puffs.

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