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Malaysian Recipe : Fish Head Meehoon Soup

This is a one-dish meal.

Serves 4 to 6


  • 1 fish head (ikan merah or ikan kurau) approximately 300g
  • 50g plain flour
  • 300g rice noodles (meehooon)
  • 5 slices young ginger
  • 3 litres of water
  • 60g ikan bilis, washed clean
  • 2 tbsp evaporated milk
  • 2 shallots, sliced
  • 2 stalks spring onions, cut into 2 cm lengths


  • ½ tsp sugar
  • 1 tsp salt
  • 1 tsp light soy sauce
  • ½ tsp pepper


  1. Clean fish head with salt and cut into four pieces. Pat dry and coat with flour evenly.
  2. heat fry pan with oil and deep fry the fish head pieces until light brown. Dish out.
  3. Add in 2 tbsp oil in the frying pan and stir fry shallots until fragrant, then discard.
  4. Add in ikan bilis and water. Cover. Bring to boil and simmer for a few minutes. Remove cover. Discard ikan bilis.
  5. Add in young ginger slices, meehoon and seasoning. When soup is boiling, add in fish head pieces and evaporated milk. Then add in spring onions and serve hot.

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Last Modified: 11/27/11.