Fish Head Bee Hoon 
From Singapore Hotels & Singapore Lifestyle
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Fish Head Bee Hoon has two components which make this dish memorable: the fish and the soup. Cooks normally use a freshwater fish called the Snakehead, widely found in Southeast Asian Cuisine. It has a pleasant firm texture and very clean, neutral smell and taste. Normally, the fish meat slices are lightly stir-fried or quickly blanched in soups. The cook uses either fish head or fish fillet. A variation of this is one where the fish meat is coated with flour first and then friend.
The soup is made from fish stock and evaporated milk. When you order this dish (which comes only in a soup version), the cook will first blanch the Chor Bee Hoon before cooking the noodles, some vegetables and the fish with the soup in a small pot. This is so that the flavour of the soup will steep itself in the noodles. The resulting dish is a creamy and savoury rich stock, with slices of firm firsh, oodles of noodles, with bits of crispy lard thrown in.
