This is the comfort food that I used to have when I was in Kuala Lumpur, Malaysia. The recipe is inspired by my favourite street stall in KL Woo Pin Fish Head Noodles.
Rich and savoury fish noodles soup, cooked with evaporated milk, and with a generous splash of Chinese Shao Xin rice wine.
I love shao xin wine, they taste like Sake or Sherry. It is a good cooking wine for lots of Asian dishes from clay pot chicken rice, drunken prawns or chicken to steamed fish.
Due to the extreme craving for this dish, I have no choice but to try to figure out the recipe.
Here it is!
- – fish fillet – sliced
- – 1 big ripe tomato, quartered
- – spring onions and fried shallots for garnish
- – shaoxin wine (very important)
- – evaporated milk
- – thumb size ginger, thinly sliced
- – salted vegetables (optional)
- – bok choy (optional)
1. Pre-marinate fish
- – marinate fish with white pepper, 2 tsp of fish sauce, 1 tsp shaoxin rice wine, 1/2 tsp sesame oil
- – In a pot, sauté sliced ginger with some oil
- – add quartered tomatoes ( I only had cherry tomatoes this time, big tomatoes are preferred though)
- – pour in pre-made fish broth (just boil a pot of fish bones with gingers for hours) if you have. Don’t have time to make fish broth like me? Read the next line.
- – No fish broth? Never mind, just use 2 tsp of dried anchovies powder with 2 cups of water. Lazy but easy way, like this. Add in some salted vegetables if you have some.
- – bring to boil for 5 min
- – add fish slices and boil for another 5 min
- – add 1 cup of evaporated milk and boil for 1 min
- – add 1/2 cup of shaoxin wine (For non-alcoholic, just add less) and boil for 30 seconds
2. Prepare noodles (and optional vegetables)
- – Boil vermicelli noodles in another pot of boiling water until soft. Remove the cooked noodles from the pot, keep the water
- – If you have bok choy, add the bok choy into the pot and boil for 1 min.
- plate the cooked vermicelli in the bowls
- scoop fish and tomatoes onto the noodles, then pour the remaining soup over them.
- add cooked bok choy (optional)
- garnish with chopped green onions and fried shallots
- if you love shao xin wine, pour another tbsp over the soup!
Wait, What happens to the uncooked, leftover shao xin wine and evaporated milk?
- store Shao Xin Wine in the fridge, they last a long time, you can also add a splash to deglaze any stir-fried you make
- Substitute evaporated milk to normal milk to your coffee or tea in the morning. Evaporated milk is not sweetened, but they give a nice silky texture to your morning drinks. They last up to a week in the fridge.
Related Chinese recipe: Taiwanese braised pork rice