Fish Head Noodle Soup Recipes

SALMON HEAD SOUP RECIPE

Steps:

• Over medium heat, melt butter in a sauté pan. Add onions and sauté until softened but not browned, about 7 minutes. Add salmon parts, potatoes, bay leaves, salt, and all but a few stalks of the dill. Add enough water to just cover the fish. Bring water to a steady simmer and cook until fish and potatoes are tender, about 20 minutes.

FISH HEAD NOODLE SOUP

Steps:

• Wash fish head, cut into big pieces and drained well.
• Sprinkle and rub some salt and pepper on the fish to marinate them for 1 hour.
• Next lightly rub cornstarch over the fish. (Add a little rice flour to the fish if you want the fish to stay crispier for a longer time).
• Then fry the fish head in the oil. Fry for about 5 minutes and then turn them over. Fry them until brown and crispy, another 10 minutes. Remove from oil and drain on strainer.
• Prepare ingredients to make the soup. First cut pickled mustard greens into strips, cut tomatoes into wedges, slice ginger into pieces and cut spring onions for garnishing.
• To make the soup, first heat up a little oil in wok or pan. Then add in slices of ginger.
• Add a dash of sesame oil and stir fry until fragrant.
• Then add the cut tomatoes and pickled mustard greens followed by sour and salty mashed sour plum.
• Next add in chicken stock or water. Cover and bring it to a boil. Let it boil over high heat for 10 minutes.
• Then open the lid, stir and turn down the heat to low and continue to cook for another 10 minutes.
• Remove all the cooked vegetables, ginger and plum seeds from the wok with a strainer.
• Blanch the green lettuce in the boiling soup and set aside.
• Next, add the fried fish head pieces to the soup and boil for a few minutes. Remove from the wok with a strainer and set aside.
• Lastly add in the evaporated milk and fish sauce to taste.
• To serve, put the cooked noodles in a serving bowl. Add the blanched lettuce, fried fish and finally the delicious milky white soup.
• Garnish with cut tomatoes, pickled mustard green and green onions.
• Serve the fish head noodle soup hot with chopped bird's eye chilies in soy sauce.