Hi!!! Sorry for not posting last weekend. So lately, I’ve been wanting steamed fish like crazy, but it’s winter and all the fish must be in hibernation or something because not a single place had decent fresh fish. All we could find were crazily over priced, questionably raised or treated fish. UGH!!!!!! However, the supermarket did have some amazing Big head carp and my dad is coming home. Hence, we decided to make one of his (and my) favorites: Spicy fish head soup!!!!!

FISH HEAD??? I know, it sounds strange, but I’m Chinese, and the Chinese don’t waste any part of any animal. Plus, fish heads are chock full of iron and  omega-3. It’s eaten all over China and varies from region to region, but in my opinion, the spicy, Hunanese version is superior!!!!

Note: Many markets in the US do not sell large fish heads. Don’t worry, just use a small fish (around 1 lb) or a large filet. Shoulder or belly meat is the best. Onto the cooking

First, throughly wash the fish head, generously sprinkle on salt and allow to marinate for 10-15min. Be sure to remove the gills and wash away the blood.

After, brush off excess salt. Heat a wok on high heat, add some oil and fry the fish head for 5-6 min. The meat should be opaque. Drain off excess oil We fried both halves but only used 1 to make soup. Sorry no picture

Pour in water and bring to a boil. Once the soup is boiling, reduce the heat to low. Cover and cook for 15-20 minutes. The soup should be white. Once the soup is white, add the pepper and cook for an additional 10-15min. Serve and Enjoy!!!!

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Ingredients

•  1/2 large Fish head or 1 small fish (around 1lb)
• salt
• oil
• ginger, sliced in large, thin slices
• green onion
• 1.5-2l water
• 1-2 tbsp Diced hot red peppers (duo la jiao), by taste

Directions

Thoroughly clean the fish head and generously apply salt. Let the fish marinate for 10-15 min. Dust off excess salt. Heat a wok on high heat, add oil and fry the fish head until the meat is opaque (5-6min), drain off excess oil. Add the water and allow to boil. Once boiling, reduce heat to low and cook for 15-20min. The soup should be white. Add the pepper, cover and continue cooking for 10-15 more minutes. Serve and Enjoy!!!!!

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Only 16 more days until I get to go to my grandparents for Chinese New Year!!! YAY 🙂

 

• Chinese
• Soups and Appetizers