I have been having bucket load of cheese, potatoes, pasta during the weekdays and I need a break from it. Yes, I hear ya Ramen, Easy Work From Home Meal, Noodles suggestions. Last week, Hor Fun craving kicked in and I did share the YouTube link to that recipe. But this week, I need to use up the salmon head I have been keeping for close to 3-weeks. Yes, I do keep a lot of bones and prawn heads for nights like this. So, its fish head noodle soup night everyone.
I also hear ya… straight to the recipe. Here you go.
INGREDIENTS FOR FRIED FISH
A slice of salmon and some bones for deep frying (Note: Look at the photo below)
a pinch of salt
Oil for frying (You dont want to be using your fancy oil for this)
STEPS for frying
- Add some salt to the fish.
- Heat up oil and fry the slices and the bones till crispy.
INGREDIENTS FOR FISH HEAD NOODLE SOUP
1 fish head (I used salmon)
2 tsp Shaoxing wine vinegar (You can subtitute it with rice wine)
1 tsp salt or more (depending on your fish head)
3-4 slices of ginger
Salted Mustard (I get 1 packet and usually use 2 slices and sliced it thinner)
1 tomato, sliced
1 box of soft tofu
1 tbsp or more of lemon juice
2 tbsp evaporated milk
Salt & Sugar
Garnishing: Green onion / coriander
1 packet of rice noodles/vermicelli
1 litre of hot water
STEP FOR MAKING THE SOUP
- Prepare the fish head by rinsing and wipe dry it. Marinate it with salt and Shaoxing wine vinegar. Set it aside for 30 minutes.
- After 30 minutes marinating the fish : In a wok (yes, I used wok to make this), heat up 1 tbsp of oil and fry the ginger until fragrant.
- Add the fish head and fry it on medium heat and flip it after 4 minutes.
- Add hot water, tomato, salted mustard and cover it and cooked in high heat for 10 minutes.
- Remove the cover and squeeze in lemon juice (taste it as you go), add tofu and the evaporated milk.
- Season it with some salt and sugar (I cant really give you a measurement for this as it really depends on you – just enjoy tasting it as you go)
- Garnish and its ready to be served.
- Since Im using salmon head, it can get extremely fishy. Marinating the fish head with Shoaxing wine/ rice wine vinegar can help mask the strong fishy smell and also enhance the flavour of the soup.
- I cant give the exact measurement for the salt & sugar because it really depends on the amount of salted mustard you used, the sweetness of the tomato that you’re using, the amount of water, the lemon juice – all this can alter how much salt & sugar you need to season it.
- I used a wok for this because its easier to fry the fish head without it sticking to the bottom. I have tried using a stainless steel stock pot and I didn’t like how its sticking and causing the head to break into pieces.
- Not a salmon fan like my mom; you can always substitute it with other fish that you are comfortable cooking with.
- This recipe can easily feed 4 people
Not exactly my best plating (Im horrible at it anyway) but this is one of the easiest recipe to make and it is something that I make quite regularly. Yes, I have a habit of buying whole fish and keep fish heads for this purpose.