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In a pot with chicken broth, add in anchovies and bring it to boil for 10 mins. Give it a stir and drain out anchovies. Set broth aside. You will need to boil again prior to use later.
Soak Mee Hoon (rice vermicelli) in water till soft, drain and set aside.
Marinate fish fillet with salt, soy sauce, sesame oil and pepper for 30minutes. Dust with corn flour/tapioca flour and shallow fry in pot till brown. Set aside.
In the same pot, fry the Anchovies using same oil until brown. Remove and serve separately. Add sliced ginger and stir fry till fragrant. Carefully add in the fried fish head and boiled reserved broth, cook for 30 minutes.
Add in tomato and preserved vegetables. Boil for 15 mins. Add in Mee Hoon and milk. Cook for 1-2 minutes, turn off the flame.
Ladle the Mee Hoon soup into a serving bowl with some tomatoes and preserved vegetables. Arrange slices of deep fried fish on top.
Optional: Garnish with shallot oil and spring onion.