Recipe: Salmon Head and Okra Miso Soup 麵豉秋葵三文魚頭湯++

Salmon Head and Okra Miso Soup

麵豉秋葵三文魚頭湯

Ingredients:

Salmon Fish Head 1

Okra sliced 秋葵 x6

(Note:  Ok to use other veggies like enoki, melon, etc.)

Water 3 cups (Enough to almost cover the salmon heads)

Ginger Slices x2
Diced Tofu 1 pack

Marinate:

Salt 1 Tsp

Salt 1Tsp

Grounded White Pepper

Seasoning:

White Miso 1-2 Tsp (taste to ensure)

Cooking Wine 2 Tsp

Mirin 1Tsp
Salt 1/2 tsp

Method:

Clean salmon head and drip dry

Add marinade ingredients onto both sides of salmon head for 15 minutes

Padded dry salmon head

Boil 3 cups of water in a pot

Prepare a heavy pan; wide enough for the salmon heads
15 minutes later, add oil to the heavy pot to seared the salmon head on medium heat
Add ginger, salmon head skin side down first for 2.5 minutes or until golden brown
Turn side and seared for another 2.5 minutes or until golden brown
Add tofu in
Add 1/2 tsp of salt in
Add the hot water in (almost cover the salmon head and tofu)
Bring it to a boil

Then, turn heat down to low

Cover the lid to cook for 18 minutes
Add cooking wine and mirin in for 2 more minutes

Turn off the heat and add okra slices in

Dissolve the miso in a ladle with the hot broth

Ready to serve

Note:  My personal preference is to stay original.  Miso is a good intention side track but not my favorite because my salmon head is so fresh and it is effortless to be tasty.