Fried Fish Noodle Soup

We just had the most satisfying meal since the hokkien mee in Shanghai.

I was looking through WeChat, and the Singaporean food delivery group just blasted a group message recommending next week’s menu. On it, I saw a familiar term, one that I have not had the chance, or did not think to try when I was back home in Singapore.

Today, the words Fried Fish Noodle Soup, or Sliced Fish Noodle (yu pian mi fen / 鱼片米粉) stood out to me so much, I knew I had to make it.

Homemade Fried Fish Noodle Soup in the amazing $2 Daiso bowls we got in Shanghai for this trip.

It is the best. Ever.

I got the fried fish from the supermarket earlier, simply because we haven’t had fish other than Salmon for ages. But this was perfect!

The one I got is the fried hallibut, the headless fish at the top right corner.

PS. fish in Busan is really expensive. It is by the sea, which means access is easy, we really cannot understand why it costs so much. Bottom right of the picture costs about S$17. Even the uncooked ones are going for S$20 or so.

Regardless of the price, a girl’s gotta eat.

PS. this recipe relies a lot on the microwave to do the frying, but if you are anti-microwaves, you can do so over the stove but be careful, the oil will splatter. I prefer to clean a smaller surface (i.e. the inner surface area of the microwave opposed to the entire house because of the open kitchen concept)

PPS. when it comes to microwaves, different sets carry different wattages, hence the cooking time differs even though you can set the low, medium, high setting on your set.

Recipe adapted from healthhub!


  • Brown Rice Bee Hoon 200 grams, soaked and drained
  • Toman Fillet 200 grams, sliced and blanched
  • Tomatoes 2, cut into wedges
  • Ginger 5 grams, minced
  • Spring Onion 2, cut into 2-inch lengths
  • Concentrated Chicken Stock (With Healthier Choice Symbol) 5 teaspoons
  • 1.5 tablespoon of oil
  • 1 teaspoon of garlic, minced
  • 3 cups of water
  • pinch of pepper
  • 2 leaves of round cabbage (per person), shredded.

the milky soup (calcium from the fish bones, hence this recipe is without evaporated milk as the taste is acquired from the bones itself! Au Naturel)


1. In a pot, cook your noodles. Be it vermicelli, bee hoon or rice noodles. You can go on to step 2 while waiting for it to cook, but once noodles are done, drain and set aside.

2. Since we’ve got a whole fish, debone the fish. Be careful to separate the bones and meat carefully. Set the bones aside in a small flat bowl. If you can, peel off the skin and set aside too.

3. Deep fry the fish bones, fish skin, garlic, ginger and blend together. If you already know how to do it, be it on a stove or in a microwave, skip to step 13!


4. Break the spine into smaller bits, put it into a flat bowl together with the rest of the bones. Drizzle the oil over the fish bones and stir them around to ensure that they are well coated with the oil.

5. Pop them into a microwave and set it on high heat for about 3minutes to start with. It will splatter all over your microwave.

6. Flip the bones around and pop it in for another minute or so, if the bones aren’t golden brown and crispy yet, (you can break one small one off to try), pop it in for a longer period. –-> read note above about microwave time.

7.Once bones are golden brown, drain them and set aside in a tall container (if you are using a hand blender), or the blender flask

8. If you have successfully peeled the fish skin off the meat, coat the skin in the oil (from bone frying) and put it into the microwave for about 2mins each side. (means you gotta stop after 2mins, flip and then microwave it again) –> this has to be a separate step from the bones as they both have different cook times.

9. Once skin is golden brown or crispy, set it in the same container as the fish bones.

10. In the same oil, put your garlic into the oil and stir it around to coat it in oil. Pop it into the microwave and cook until it is golden brown as well. (It took mine 3mins) You can take it out every min to stir them around a little. The time it goes from light golden yellow to charred is very very short. So be careful.

11. Drain the garlic (yes place them into the fish bone and skin container), and pop the ground ginger in. Same thing, stir the ginger in the oil and pop it into the microwave. This time, cook it till it is fragrant. It took me about 3mins.

12. By now the oil in your bowl is almost gone. Put all the contents into the blender and blend till it is fine and smooth.


13. You can add about 3 tablespoons of water to blend it with the other fried stuff so that it is easier to blend.

14. Pour the blended mixture into a medium pot and put it onto the stove to boil. At this point, you can add your chicken stock/chicken powder and the remainder of the water cup by cup, tasting it to ensure it isn’t too diluted. If you have tasted the dish, you should be able to recall the fragrance of the fish bone soup.

** If you are pre-cooking this before mealtime, you can stop here and continue with the next part when you are ready to serve.

15. Let the fish soup reach to a boil, you may add your cabbage and cook them.

16. Put the thinly sliced tomatoes in only right before turning off the flame. Pour the soup over your noodles and it is ready to be served.

The star of this dish is the soup, not the fish. The fish is the ingredient that enable us to achieve this. And this is certainly our favorite-est-est-est meal, the husband even told me, “you should save this recipe in your food blog, the next time you can prepare it this way again!”

Hope you enjoyed it as much as we did!

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