Fish Head, Corn and Tofu Soup
55 minutes
Fish head soup may not appeal to everyone but it's hugely popular in many Asian cuisines, and with good reason - the head is the most flavourful part of the fish.
坨坨妈
8 people made this
Ingredients
Serves: 2
- 1 large fish head
- 2 teaspoons Chinese cooking wine
- 1 sweetcorn, husked
- 50ml oil
- 250g soft tofu, cubed
- 2 teaspoons salt
- a few slices fresh ginger
- 1/2 teaspoon chicken stock powder
- white pepper, to taste
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Wash the fish head, place in a bowl and toss with the cooking wine. Let marinate 10 minutes. Cut the sweetcorn into shorter segments.
- Heat oil in a frypan and fry the fish head until crispy brown. Place in a saucepan with the corn and add water to cover. Bring to the boil, skim any foam, reduce heat and simmer 30 minutes.
- Add tofu, salt, ginger, chicken stock powder and pepper. Simmer 3 more minutes then serve.
