Chinese · Dinner
Fish Head Soup
Fish head soup is a Cantonese milky-white broth made by pan-frying a whole fish head, then simmering it with ginger, scallion and soft tofu until the liquid turns pale and creamy. White pepper and fresh cilantro finish the dish, served hot in a bowl alongside steamed rice.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
365Calories
32.4gProtein
22.6gFat
6.8gCarbs
1.3gSugar
1.1gFiber
1450mgSodium
143mgChol
3.9gSat Fat
620mgPotassium
180mgCalcium
2.4mgIron
2.8mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
herb-salt
hidden-gems
low-calorie
Instructions
1
Prep
Rinse the fish head under cold water and pat dry with paper towels, then split lengthwise with a cleaver if not already done.
2
Heat the vegetable oil in a medium pot over medium-high heat until it shimmers, then fry the fish head 2 to 3 minutes per side until the skin turns golden.
3
Add the ginger slices and scallion whites; cook over medium heat 30 seconds until fragrant, then pour in the water and bring to a boil.
4
Simmer the broth uncovered over medium heat 25 minutes until milky white and opaque, then add the tofu cubes and Shaoxing wine.
5
Continue simmering over medium heat 8 minutes until the tofu is heated through and the broth looks creamy, then stir in the white pepper and salt.
6
Plate
Ladle the soup into a bowl, scatter the scallion greens and cilantro leaves on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, one whole small fish head, split in half fish head
- 2 tbsp2 tbsp vegetable oil
- 22 in (5cm) piece ginger
- 44 scallions, white and green parts separated
- 3 1/2 cups840ml water
- 7 oz200g soft tofu
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp salt
- 2 tsp2 tsp Shaoxing wine
- 2 tbsp2 tbsp cilantro leaves
