Fish Head Soup – Malaysia Fish Head Noodle Soup Recipe

I bet that often when you asked around, how do I make a fish head soup that is white? You will get the typical answer of using evaporated milk, that it almost becomes a norm now. However, that was not the case, Fish Head Soup Noodle vendors use to make their soup white and creamy without using a drop of milk, how?

The answer lies in the technique.

What is the Technique to Make Creamy White Fish Soup?

Well, the technique is to;

• Deep-fried or pan-fried the fish bones and uses those bones to make the white creamy fish stock,
• Remove the excessive bloodstain, which would cause the fishy smell and make the soup dark in color, and
• Lastly, very important to remove the oil layer and foam that floats on top of the soup during the initial boiling and simmering part, as that would also affect the flavor and coloration of the final outcome.
• Also know more about how to buy fish and how to fillet fish.

Author have a say…

Fish head soup with rice noodles is one of our favorite local Malaysian Chinese delicacies. In general, a huge fish head chunk is served, but I prefer more meat, so I use only fish fillet. Also to improve the luxury of this dish, I substituted with Grouper fish! The fish stock has to be carefully prepared to bring out the best flavorful fish stock and most importantly is to prevent the unwanted fishy smell that people find it disgusting. Find out more below on how to prepare the best fish stock in town!