Salmon head soup RecipePrint This
- 2 salmon heads
- 250g beijing cabbage, sliced thinly
- 5 thin slices ginger, smashed with side of knife
- 1 tomato sliced
- Handful of coriander
- 250g firm tofu, cut into cubes
- 5 tspn xiao hsing wine
- 1 tspn lemon juice
- 2 tspn salt
- 1 tspn dashi and 2 tbspn evaporated milk
- Half tspn sugar
- 3 dashes white pepper
- 700 ml water
- 1 tspn salt
- 1 tbspn xiao hsing wine
Marinade salmon heads with 1 tspn salt and 1 tbspn xiao hsing wine for 30minutes inside fridge prior cooking
Bring 700ml water to boil with sliced cabbage in a pot.
Meanwhile heat 1 tbspn oil in another pot over medium heat, brown smashed ginger for 30 seconds. Place salmon heads skin down, sear for 5 minutes. Flip and let sear for another 5 minutes.
Pour in boiling water along with cabbage into pot of searing salmon head. Bring to boil , cover pot and let cook for 10 minutes over high heat.
Add in lemon juice, and xiao hsing wine. Place tofu and tomato into pot. Cover pot simmer with low heat for 5 minutes.
Add salt, sugar, dashi and white pepper. Simmer for another 1 minute. Add coriander and 2 tbspn evaporated milk. Stir well
Serve hot with rice.