It is actually tremendously easy to make fishhead beehoon soup at home. Nowadays NTUC Fairprice supermarket sells pre-packed fishheads (garoupa, or other types), so just pick one up and bring to the counter for them to chop into small pieces (don't try this at home, it requires super-human strength and technique). You can buy a pack of rice vermicilli (serves 3) at the supermarket as well.
First, marinate the fishhead pieces in chinese cooking wine (4 soupspoons or more if you like your soup potent), finely sliced ginger, salt and fish sauce for a couple of hours.
When ready to cook, (a) prepare some boiling water for the soup and (b) blanch pre-packed rice vermicilli and separate into 2 - 3 bowls. Heat up some oil and fry a few pieces of ginger until fragrant. Fry the fishhead pieces (reserve the marinating liquid) until slightly charred. Turn up the heat to very high and pour in the hot boiling water (N.B. water must be very hot - this is to get that nice "milky" texture without adding milk). Pour in the marinating liquid and allow to boil for a couple of minutes more and season to taste. Scoop the fishhead pieces and soup into each individual vermicilli-filled bowl. Eat!
N.B: For a richer taste, you could boil fish bones for stock and use that instead of water for the soup.
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