Fish Head Soup With Tofu

Preparation time

10 Minutes

Cooking time

15 Minutes

Serves

2

Simple and refreshingly healthy, a home cooked bowl of this fish soup is tasty enough to keep grumbling tummies at bay.

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A combination of common additions like tomatoes and salted vegetables helps lift this humble dish into a class of its own.

Ingredients

1
Whole Fish Head
, medium sized and cut into big chunks
1
packet
Egg Tofu
, cut into large chucks
1
Thumb Size Piece of
Ginger
, roughly sliced
2
Tomatoes
, quartered
1
packet
Salted Vegetables
, pre-soaked and cut into chunks
1
litre
Ikan Bilis Stock
1
tablespoon
Shao Xing Wine
500
mililitres
Water
3
tablespoon
Oil
Salt and Pepper
, to taste
Fried Shallots
, for garnish
Wansoy
, for garnish
Spring Onions
, for garnish

Directions

Wash the fish head, making sure that there’s no more scales, pat dry and set aside.
In a large wok or pan, heat the oil and add the ginger and garlic.
When the wok starts to sizzles, add the fish head pieces and quick stir till its light golden brown and just starting to cook.
Add the ikan bilis stock into the wok followed by the shao xing wine.
When boiling, let it cook on medium heat for about 10 minutes.
Add the tofu, tomatoes and salted vegetables and let it simmer for another 10 minutes on low heat.
Add water if you like more soup but do not dilute the soup base too much.
Add salt and pepper to taste.
Dish into a large bowl or individually and top with fried shallots, wansoy and spring onions.
You can serve with hot steamed rice or add noodles into the soup.

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