Kelong parrotfish cook report II

This afternoon we had the other half of the parrotfish head for lunch. It was cooked using the MFF recipe for Fishhead Beehoon. The results was fantastic! Tender fish meat that was slipping off the bones together with QQ fish gelatin and skin in a scrumptious milk-white broth...

We slurped it all up!



As the recipe was for the use of an entire fish, we made a few adjustments.

Fishhead Beehoon (Serves 6)

• 1 fish head (Approx 800g)  
• 1 tsp pepper 
• 2 tsp salt 
• 2 tbs cornflour 
• 1/2 cup oil 

• 1 kg thick white beehoon 
• 500g caixin (or any other green leafy vegetable) 
• Half pot water 

• 1 litre water 
• 1 chicken/fish flavour cube 
• 2 knobs of ginger (thumb-sized) 
• Half a can of evaporated milk 
• 1 tsp pepper 
• 2 tbs XO

1. Wash and cut caixin into approximately 2 inch lengths.
2. Boil the half pot of water and put the caixin in. Remove immediately when the water boils again.
3. Put the beehoon in and also remove when the water boils. Set both caixin and beehoon aside.
4. Chop the fish head into inch-sized chunks and add pepper, salt and cornflour.
5. Heat the cup of oil and fry fish till golden brown.
6. Bring the pot of water to a boil. Add flavour cube, ginger, evaporated milk, pepper, XO and the fish into the litre of water and bring to a boil again. Lower the heat and simmer for another 15 to 30 mins. 
7. Divide the beehoon, caixin and fish meat between 6 big bowls. Ladle soup over and garnish with fried shallots and sliced red chilli padi. 
8. Serve immediately.