Cheong Liew

Fish Head Soup with Vermicelli – Adelaide Style

Preparation info
    • Difficulty

      Easy

Appears in
Cheong Liew: Inside My Food
Cheong Liew

By David Sly and Cheong Liew

Published 2025

  • About

Many Australians are intimidated by simply looking at fish head soup – and yes, there are scales, bones, and a very strong fishy odour, but cook it correctly and the rich fish broth is wonderful.

Method

Cheong finds that fish head soup is best teamed with vermicelli, which becomes permeated with the fish flavour and provides an interesting contrast to the taste and texture of the fish head meat.

‘The meat serves as the base of the broth, then you introduce the