Fish Head, Corn and Tofu Soup
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.
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1 large fish head
2 teaspoons Chinese cooking wine
1 sweetcorn, husked
250g soft tofu, cubed
2 teaspoons salt
a few slices fresh ginger
1/2 teaspoon chicken stock powder
white pepper, to taste
- 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.
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