FISH HEAD SOUP RECIPE CHINESE RECIPES

Name: Roly Poly Fish Head Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 3/4 lb cod cheek, gills removed (or fish heads of any non-oily fish); 1 raw chicken liver; 16 fresh spinach leaves (2 leaves per serving); 1 cup snow peas (at least 8 snow peas, one per serving); 3 tablespoons chopped mushrooms (can use tree ear, cloud ear, wood ear mushrooms found in Asian markets); 8 cups chicken broth; 1/2 cup diced bamboo shoot; 2 1/2 tablespoons cornstarch; 1/3 cup cold water; 2 egg whites; 1 tablespoon chopped green onion, for garnish

ROLY POLY FISH HEAD SOUP RECIPE - CHINESE.FOOD.COM

Roly Poly Fish Head Soup Recipe - Chinese.Food.com image

Okay, I give... the original title of this recipe didn't include "Roly Poly." But in the spirit of fun that the recipe was gifted to me by my childhood mentor, Mr. Vanderwal, I just had to include it. He, of course, recalled the days when I and my silly little friends would drive he and other adults nuts with repeated verses of the song "Fish Heads" and he sent me the recipe from an Oregonian clipping in 1999 along with congratulations on my then-recent wedding. :) So I dedicate this one to you, Stan. All my love! (Recipe adapted from “The Chinese Cookbook” by Craig Claiborne and Virginia Lee.)

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 lb cod cheek, gills removed (or fish heads of any non-oily fish)
1 raw chicken liver
16 fresh spinach leaves (2 leaves per serving)
1 cup snow peas (at least 8 snow peas, one per serving)
3 tablespoons chopped mushrooms (can use tree ear, cloud ear, wood ear mushrooms found in Asian markets)
8 cups chicken broth
1/2 cup diced bamboo shoot
2 1/2 tablespoons cornstarch
1/3 cup cold water
2 egg whites
1 tablespoon chopped green onion, for garnish

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.

Nutrition Facts : Calories 104.6, FatContent 2, SaturatedFatContent 0.5, CholesterolContent 32.1, SodiumContent 820, CarbohydrateContent 5.5, FiberContent 1, SugarContent 1.7, ProteinContent 15.2

SUPOR·CHINESE POTTERY PEANUTS AND BAMBOO FISH HEAD SOUP ...

Supor·Chinese Pottery Peanuts and Bamboo Fish Head Soup ... image

Fish head has high nutrition and good taste, and it is also a soup often consumed at home. Peanuts can wake up the spleen and appetite, regulate qi and nourish blood, branch bamboo can moisturize dryness and eliminate water, peanut branch bamboo fish head soup clears the spleen and stomach, nourishes qi and blood, and can be drunk by men, women and children in all seasons.
Supor Chinese blazing pottery electric stew pot, super high temperature resistant spherical inner pot, can restore the cooking fire like an open flame, compared with the ordinary electric stew pot, the boiling speed is increased by 68%, the stewing time is increased by 1.36 times, and the soup produced is more nutritious and more nutritious. Tasty and more fragrant.

Provided by Purple rhyme

Total Time 1 hours 30 minutes

Yield 3

Number Of Ingredients 8

Ingredients

1 piece Fish head
100 g peanut
50 grams Branch bamboo
5 Red dates
3 slices ginger
2 tsp salt
Right amount Shimizu
1 tbsp Cooking oil

Steps:

Prepare the required materials
Soak peanuts and bamboo sticks in water for half an hour
Wash the red dates and remove the pit
Wash the fish heads and fry them in a pan until golden on both sides
Put the peanuts and red dates in the Supor electric stew pot
Add fried fish head
Add water
Don’t fill up the water, just 80% full, then cover the pot
Select "Fish Soup" in the menu function on the control panel to adjust the taste to rich
Then press the start button, the time defaults to one and a half hours
When there are 20 minutes left in the stewing pot, add bamboo sticks
When the electric stew pot makes a "drip" sound, the soup has been simmered, just add salt to taste
The soup is very thick

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Supor Chinese blazing pottery electric stew pot, super high temperature resistant spherical inner pot, can restore the cooking fire like an open flame, compared with the ordinary electric stew pot, the boiling speed is increased by 68%, the stewing time is increased by 1.36 times, and the soup produced is more nutritious and more nutritious. Tasty and more fragrant.
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