RECIPES OF SINGAPORE

Ingredients

1 large

3 tbsp

4

12 slices

8 cups

2 tsp

1 tsp

1/2 tsp

1/4 tsp

1/4 tsp

Soy sauce

Fish sauce

Sesame oil

Salt

Freshly ground white pepper

8 oz

1/4 lb

2

1/4 cup

Dried rice noodles (about 1/4 inch wide)

Firm white fish fillet (sliced thinly)

Green onions (trimmed and sliced thinly)

Cilantro leaves

1. Rinse the fish head thoroughly under cold running water, being sure that no blood remains in the gills
2. Pat dry, then dust the fish head with cornstarch to coat it lightly
3. Heat a stockpot over medium heat until hot and add the oil and swirl to coat the bottom
4. Add the fish head, green onions and ginger
5. Cook until the fish head is light brown, about 2 minutes per side and set the fish head aside
6. Pour the water into the pot and bring to a boil
7. Adjust the heat so the liquid is simmering and cook for 45 minutes
8. Prepare the seasoning by stirring the soy sauce, fish sauce, sesame oil, salt and pepper together in a small bowl until the salt is dissolved and set aside
9. Strain the stock and discard the solids and return the stock to the pot, it will be creamy white
10. Bring a pot of water to a boil, stir in the rice noodles and cook until al dente (tender but firm), for abut 4 1/2 to 5 minutes
11. Drain, rinse and drain thoroughly and lay the noodles out on a cutting board and cut them in half crosswise
12. Reheat the stock to simmering, add the seasonings and fish slices and simmer until the fish is cooked, for about 1 1/2 to 2 minutes
13. Add the noodles and simmer just until heated through, for about 30 seconds
14. Ladle into individual serving bowls and garnish with the green onions and cilantro