Salmon head is rich in collagen, making it ideal for soup. It delivers a sweet and rich flavor.
Ingredients
1 salmon head (approx. 300g), 1 piece of tofu (cut into small pieces), 3 slices of ginger, 2 stalks of scallion, 1.5 liters of water, an appropriate amount of chopped spring onion
Instructions
- Wash the salmon head and wipe it dry with kitchen paper.
- Heat the pan with a little oil and pan-fry both sides of the salmon head until lightly golden (about 2 minutes on each side). Remove and set aside.
- Add water to the pan and add the ginger slices. Add the salmon head after boiling over high heat, and simmer for about 20 minutes until the soup turns milky white.
- Cut the tofu into small piece and add to the soup. Cook for another 5 minutes, then season with salt and pepper to taste
- Finish by garnishing the chopped spring onions and serve.
Cooking Tips
Adding a bit of rice wine to remove the fishy smell and enhance the sweetness of the soup.
