CHINESE FISH HEAD SOUP RECIPE RECIPES

Steps:

• Fill a large pot with water and bring it to a boil. Add the cod cheek(s) or other non-only fish head(s) (make sure those gills are removed!) and the chicken liver. Allow the water to come back to a boil, then remove it from the heat. Drain the water from the pot and discard the liquid. Set the semi-cooked fish and liver aside to cool.
• Remove any meat from the fish bones; discard bones, set aside meat. Dice the cooked liver into 3/8-inch pieces; set aside.
• Fill a small bowl with boiling water and soak the mushroom pieces in the hot water for 10 minutes, then drain and set aside.
• Fill a saucepan with water and bring it to a boil. Add the spinach leaves and let them blanch for 10 seconds. Remove them with a sieve or skinner and immediately run them under cold water to halt the cooking. Squeeze any excess water from the leaves and set aside.
• Bring the saucepan of water back to a boil and blanch the snow peas for 10 seconds, then remove the peas and run them under cold water. Set them aside.
• In a pot bring the chicken broth to a boil, then add the bamboo shoots, chicken liver pieces, fish meat, and soaked mushroom pieces. Gently simmer over low heat until the fish flakes easily.
• Whisk the cornstarch together with the 1/3 cup cold water, then gradually stir it into the soup. Bring the soup to a boil and cook just until the soup thickens, then remove from heat.
• Add the blanched spinach and snow peas.
• While the soup is still piping hot, gradually add the egg whites while stirring constantly.
• Serve in a soup tureen, garnished with the chopped green onions.

Steps:

• Clean the fish heads; remove the gills (you can ask the fish monger to do this for you). If the heads are rather large, you can chop them into halves.
• Crush, peel and finely mince the garlic (it’s easier to peel garlic after crushing the cloves first).
• Peel and thinly slice the shallots.
• Peel and grate the ginger.
• If you want the chilies to bite but not scorch, slit them open lengthwise, scrape off and discard the seeds.
• Heat the cooking oil in a pot that should be wide enough to hold the fish heads in a single layer to ensure even cooking.
• Add the garlic, shallots, ginger and chilies. Cook until fragrant (about a minute over medium heat).
• Add the fish heads in a single layer.
• Pour in about a cup of water, season with fish sauce or salt then bring to a boil.
• Cover and simmer for about 10 minutes (longer if they are rather large). The water need not cover the fish heads — the heat from the steam is enough to cook them.
• Turn up the heat to medium and pour in the coconut cream.
• Bring to a gentle boil. Continue cooking the fish, uncovered, for a few minutes.
• Taste the soup and stir in more fish sauce, if necessary.
• With a large spoon or spatula, lift the cooked fish heads and transfer to individual soup bowls.
• Pour the broth and spices over them and garnish with sliced scallions.