Fish head bee hoon

I'm into this noodle/pasta phase ever since we ran out of rice. Yeah, we're cheapskates who refuse to buy rice, but rather redeem packets of rice thru our fuel points. Only problem is - rice has been out of stock at petrol stations for over 2 mths now! Dun know real or not... This is a nice body warming soup on a dreary rainy/wintry day.

Felt an inspiration to recreate my favourite soup dish after a bout of 'healthy eating', ie eating more fish rather than chicken or pork.

The soup base is flexible, either chicken or pork bone stock both go well with fish. Logically, you could of course boil pure fish bones, but that would take a lot of fish bones to make that same concentration of soup, and you'd have to be careful to drain the soup to remove all bones/scales.

Ingredients
1 fish head (obviously must be a big enough lah!)
2 fish fillet steaks, cubed or sliced (I'm no fish expert but a fish with firm flesh that doesn't fall apart easily upon cooking would be good. My personal favourites for this are dory or cod fillet - fewer bones too)
1.5l chicken/pork bone stock
1 finger length of ginger, sliced
salt and pepper to taste
vegetables - either cai xin, chinese lettuce or bean sprouts all work here
tomatoes, cubed
Noodles - again, personal preference, you can use bee hoon, chor bee hoon or ee mee
Tou fu, cubed
100ml milk
cooking oil

Method
1) Gently fry the ginger and fish head. (You can also briefly fry the cubed/sliced fillet but I don't really find it necessary since fish cooks very fast. Remove)
2) Pour in the stock and simmer with the ginger and fish head for 20 to 30 mins to bring out the flavour. Remove the fish head and strain the soup for bones or scales if necessary. You can remove the meat or just simply chop it up and serve it separately so that your guests don't end up choking on the bones.
3) Add the tomatoes, vegetables (except chinese lettuce if using) and fish fillet and cook for 5 minutes.
4) Add in the noodles and toufu and stir well. Let simmer for another 3 minutes.
5) Pour in the milk. This is pretty much by taste, add too little and you can't taste the creaminess. Add too much and it becomes fish shake!
6) Serve immediately. (if using chinese lettuce, serve on the side. Let the heat wilt the veg. The taste is quite pungent and you don't really want the taste in the soup, u only want the cruchiness of the lettuce)