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Salmon Head And Tofu Soup

wantanmien's picture
Ingredients
  Salmon head 325 Gram, cleaned (about 1/2 head (11. 46 ounces))
  Salmon belly 200 Gram (7 ounces)
  Vegetable oil 3 Tablespoon
  Ginger 10 Gram (3 slices)
  Boiling water 700 Milliliter (24 fluid ounces)
  Lemon juice 1 Teaspoon
  Shaoxing wine 2 Teaspoon, divided
  Tofu 300 Gram, pressed (medium firm, about 10.6 ounces)
  Lettuce 30 Gram (2 large leaves)
  Coriander 15 Gram
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Ground pepper 1 Pinch
  Japanese fish powder 1 Teaspoon (Dashino- moto)
Directions

GETTING READY
1. Clean the salmon head and belly fillets. Marinate with 1/2 teaspoon salt and 1 teaspoon shaoxing wine.
2. Smash the ginger to release the flavors.
3. Cut pressed tofu into 1-inch cubes.
4. Pat the salmon head and belly dry, on kitchen paper

MAKING
5. In a pan, heat the oil. Add the smashed ginger slices. Saute to flavor the oil.
6. Arrange the salmon head and fillets in the pan. Cook until seared on both sides.
7. Pour the boiling water into the pan. Cover and simmer the fish until it reaches a rapid boil.
8. Add the remaining shaoxing wine and the lemon juice
9. Add the tofu cubes to the rapidly boiling soup. Cover again and cook a few minutes.
10. Tear lettuce into smaller bits and add along with coriander to the boiling soup. Simmer until wilted.
11. Season soup with the remaining salt, sugar, pepper and Dashino- moto.

SERVING
12. Ladle into a large bowl and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cantonese
Language: 
mandarin

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