Recipe: Salmon Head Soup 三文魚頭湯+++++
Salmon Head Soup
三文魚頭湯
Ingredients:
Salmon Head 1 (chopped into half - 2 sides)
Ginger 2 Slices
Boiling Water 3 cups
Tofu 1 pack
Lettuce (optional and any kind of vegetable will be fine)
Cilantro Some
EVOO 1Tsp
Marinade:
Salt 1/2tsp
White Pepper 1/4tsp
Shaoxing Wine 1tsp
Seasoning:
Lemon Juice 1tsp
Shaoxing Wine 1tsp
Salt 1tsp
Sugar 1/4tsp
White Pepper 1/2tsp
Dashinomoto 日本魚粉 1tsp
Methods:
1. Rinse salmon and drain thoroughly.
2. Marine salmon with salt, white pepper and Shaoxing wine for 15 minutes in the refrigerator.
3. Bring 3 cups of water to a boil.
4. Prepare a heavy bottom braiser pan (wide and deep enough) to seared the salmon.
5. Padded dry the salmon with kitchen towels.
6. Preheat the pan over medium heat.
7. Add 1Tsp of EVOO to the pan.
8. Add 2 slices of ginger into the pan for 1/2 minute and add the salmon head in skin side down to sear for 5 minutes or until golden brown.
9. Turn the salmon and sear for 4 minutes or until golden brown.
12. Turn the salmon head skin-up into the pan.
13. Watch for the steam from adding 3 cups of hot water into the pan.
14. Liquid should be bubbly and cover the pan with a lid to cook for 10 minutes.
15. 10 minutes later, add 1tsp of lemon juice and 1tsp of Shaoxing wine in and stir.
16. Add tofu to the pan.
17. Cover with lid and cook for 5 minutes.
18. Add vegetable and cilantro to the pan.
19. Add 1/4tsp of sugar, 1tsp of salt, and 1/2tsp of white pepper.
20. Finally, dissolve 1tsp of Dashinomoto (日本魚粉) into the soup and stir to incorporate.
21. Taste to adjust if needed before serving.
三文魚頭湯
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| Fancy Up Overloaded Salmon Head Soup |
Ingredients:
Salmon Head 1 (chopped into half - 2 sides)
Ginger 2 Slices
Boiling Water 3 cups
Tofu 1 pack
Lettuce (optional and any kind of vegetable will be fine)
Cilantro Some
EVOO 1Tsp
Marinade:
Salt 1/2tsp
White Pepper 1/4tsp
Shaoxing Wine 1tsp
Seasoning:
Lemon Juice 1tsp
Shaoxing Wine 1tsp
Salt 1tsp
Sugar 1/4tsp
White Pepper 1/2tsp
Dashinomoto 日本魚粉 1tsp
Methods:
1. Rinse salmon and drain thoroughly.
2. Marine salmon with salt, white pepper and Shaoxing wine for 15 minutes in the refrigerator.
3. Bring 3 cups of water to a boil.
4. Prepare a heavy bottom braiser pan (wide and deep enough) to seared the salmon.
5. Padded dry the salmon with kitchen towels.
6. Preheat the pan over medium heat.
7. Add 1Tsp of EVOO to the pan.
8. Add 2 slices of ginger into the pan for 1/2 minute and add the salmon head in skin side down to sear for 5 minutes or until golden brown.
9. Turn the salmon and sear for 4 minutes or until golden brown.
12. Turn the salmon head skin-up into the pan.
13. Watch for the steam from adding 3 cups of hot water into the pan.
14. Liquid should be bubbly and cover the pan with a lid to cook for 10 minutes.
15. 10 minutes later, add 1tsp of lemon juice and 1tsp of Shaoxing wine in and stir.
16. Add tofu to the pan.
17. Cover with lid and cook for 5 minutes.
18. Add vegetable and cilantro to the pan.
19. Add 1/4tsp of sugar, 1tsp of salt, and 1/2tsp of white pepper.
20. Finally, dissolve 1tsp of Dashinomoto (日本魚粉) into the soup and stir to incorporate.
21. Taste to adjust if needed before serving.
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| Hot Pot Style |
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