Fish Head, Corn and Tofu Soup

Fish Head, Corn and Tofu Soup

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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.


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

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Wash the fish head, place in a bowl and toss with the cooking wine. Let marinate 10 minutes. Cut the sweetcorn into shorter segments.
  2. 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.
  3. Add tofu, salt, ginger, chicken stock powder and pepper. Simmer 3 more minutes then serve.

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