Name: Chinese Fish Head Soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 4-6
Ingredients: 1 large fish head (about 2-3 lbs, preferably from a snapper or carp), cleaned and split in half; 2 tbsp vegetable oil; 2-inch piece fresh ginger, sliced; 4 cloves garlic, smashed; 2 green onions, cut into 2-inch pieces, plus more for garnish; 2 tbsp Shaoxing wine or dry sherry; 8 cups water or fish stock; 1 tomato, cut into wedges; 1 block soft tofu (about 14 oz), cut into 1-inch cubes; 6 oz fresh shiitake mushrooms, sliced; 1 small bunch cilantro, roughly chopped; 2 tbsp soy sauce; 1 tsp white pepper; Salt to taste

Instructions

Clean the fish head

Rinse the fish head thoroughly under cold water. Using a sharp knife, remove the gills (if present) and any visible blood spots. Pat dry with paper towels.
Prepare the aromatics

Heat vegetable oil in a large pot over medium-high heat. Add ginger, garlic, and green onions. Stir-fry for 1-2 minutes until fragrant but not browned.
Sear the fish head

Place the fish head in the pot and sear for 2-3 minutes per side until lightly golden. Add Shaoxing wine and allow it to evaporate, scraping up any browned bits from the bottom of the pot.
Simmer the soup

Pour in water or fish stock and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 25-30 minutes to extract the flavors from the fish head.
Add vegetables and tofu

Add tomato wedges, tofu cubes, and shiitake mushrooms to the soup. Continue to simmer for another 10 minutes until the mushrooms are tender.
Season and finish

Add soy sauce, white pepper, and salt to taste. Gently stir to combine without breaking the tofu. Remove from heat and let rest for 5 minutes.
Serve and garnish

Carefully transfer the fish head to a serving bowl. Ladle the soup, vegetables, and tofu around it. Garnish with fresh cilantro and additional sliced green onions before serving.

Chinese Fish Head Soup

Ingredients

Instructions

Nutritional Information