Yue Tow Mai Fun

Name: Yue Tow Mai Fun
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Chinese
Ingredients: ¾ lb fish (head meat); 120g cornstarch; 150g rice vermicelli ((beehoon), immersed in water, then drained); 1 (1-inch) piece ginger (, thinly sliced); 2 cloves garlic (, crushed); 1 teaspoon vegetable oil; 1 teaspoon sesame oil; 940ml water ((or fish stock)); 230g mushrooms (, sliced); 120ml light evaporated milk; Vegetable oil ((for deep frying)); 1 teaspoon sugar; ¼ teaspoon black pepper; 1 tablespoon reduced salt soy sauce; ½ tablespoon fish sauce; 1 chicken stock cube; 2 scallions (, cut into 1-inch sections); Red hot chili pepper (, sliced)

4 steps

Prep:15minCook:20min

Yue tow mai fun is a delicious dairy-based fish head soup from Singapore that can also be prepared with the flesh of the fish.

Updated at: Thu, 17 Aug 2023 01:01:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories443.2 kcal (22%)

Total Fat8.2 g (12%)

Carbs68.6 g (26%)

Sugars5.3 g (6%)

Protein22.8 g (46%)

Sodium857.6 mg (43%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.75 lbfish

head meat

120gcornstarch

150grice vermicelli

beehoon, immersed in water, then drained

1 teaspoonvegetable oil

1 teaspoonsesame oil

940mlwater

or fish stock

230gmushrooms

sliced

120mllight evaporated milk

Vegetable oil

for deep frying

1 teaspoonsugar

¼ teaspoonblack pepper

1 tablespoonreduced salt soy sauce

½ tablespoonfish sauce

1chicken stock cube

2scallions

cut into 1-inch sections

Red hot chili pepper

sliced

Instructions

Step 1

Cover the pieces of fish head in the cornstarch and deep fry in a hot oil bath until the pieces are golden and crispy (about 8-10 minutes). Lay the pieces on paper towel and set aside.

Step 2

Heat oil and sesame oil until hot. Sauté the garlic and ginger for 2 minutes. Add water or fish broth and bring to a boil.

Step 3

Add seasoning, rice vermicelli (beehoon), mushrooms and fish head pieces. Simmer for 5 to 6 minutes, then add the evaporated milk. Bring to a boil.

Step 4

Ladle the soup into individual bowls and serve immediately with garnish.

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