I have been having bucket load of cheese, potatoes, pasta during the weekdays and I need a break from it. Yes, I hear ya Ramen, Easy Work From Home Meal, Noodles suggestions. Last week, Hor Fun craving kicked in and I did share the YouTube link to that recipe. But this week, I need to use up the salmon head I have been keeping for close to 3-weeks. Yes, I do keep a lot of bones and prawn heads for nights like this. So, its fish head noodle soup night everyone.

I also hear ya… straight to the recipe. Here you go.


A slice of salmon and some bones for deep frying (Note: Look at the photo below)

a pinch of salt

Oil for frying (You dont want to be using your fancy oil for this)

STEPS for frying
  1. Add some salt to the fish.
  2. Heat up oil and fry the slices and the bones till crispy.
I like it super crunchy.

1 fish head (I used salmon)

2 tsp Shaoxing wine vinegar (You can subtitute it with rice wine)

1 tsp salt or more (depending on your fish head)

3-4 slices of ginger

Salted Mustard (I get 1 packet and usually use 2 slices and sliced it thinner)

1 tomato, sliced

1 box of soft tofu

1 tbsp or more of lemon juice

2 tbsp evaporated milk

Salt & Sugar

Garnishing: Green onion / coriander

1 packet of rice noodles/vermicelli

1 litre of hot water

  1. Prepare the fish head by rinsing and wipe dry it. Marinate it with salt and Shaoxing wine vinegar. Set it aside for 30 minutes.
  2. After 30 minutes marinating the fish : In a wok (yes, I used wok to make this), heat up 1 tbsp of oil and fry the ginger until fragrant.
  3. Add the fish head and fry it on medium heat and flip it after 4 minutes.
  4. Add hot water, tomato, salted mustard and cover it and cooked in high heat for 10 minutes.
  5. Remove the cover and squeeze in lemon juice (taste it as you go), add tofu and the evaporated milk.
  6. Season it with some salt and sugar (I cant really give you a measurement for this as it really depends on you – just enjoy tasting it as you go)
  7. Garnish and its ready to be served.


  1. Since Im using salmon head, it can get extremely fishy. Marinating the fish head with Shoaxing wine/ rice wine vinegar can help mask the strong fishy smell and also enhance the flavour of the soup.
  2. I cant give the exact measurement for the salt & sugar because it really depends on the amount of salted mustard you used, the sweetness of the tomato that you’re using, the amount of water, the lemon juice – all this can alter how much salt & sugar you need to season it.
  3. I used a wok for this because its easier to fry the fish head without it sticking to the bottom. I have tried using a stainless steel stock pot and I didn’t like how its sticking and causing the head to break into pieces.
  4. Not a salmon fan like my mom; you can always substitute it with other fish that you are comfortable cooking with.
  5. This recipe can easily feed 4 people

Not exactly my best plating (Im horrible at it anyway) but this is one of the easiest recipe to make and it is something that I make quite regularly. Yes, I have a habit of buying whole fish and keep fish heads for this purpose.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s