RCI-SP.003.0621.001
Sour Fish Head Soup
Sour Fish Head Soup from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- Scallions2 unitwhite part only, -crushed with the side of a -knife
- 1 unit
- 2 unit
- tb Plus 4 teaspoons sauce -(nuoc mam)2 unit
- lg head or carcass1 unit-split down the center
- 1 unit
- c Canned sliced sour bamboo1/2 unit
- Fresh pineapple1/4 unitcut in a -lengthwise section and -sliced
- ds MSG (optional)1 unit
- tb Mixed chopped fresh -coriander (Chinese parsley)2 unit
- scallion green1 unit
Method
1
Split the fish head down the center and rinse thoroughly under cold water to remove any blood or debris, ensuring clean gills and cavity.
2
Bring 1 quart of water to a boil in a large pot over high heat.
5 minutes
3
Add the split fish head to the boiling water and bring back to a rolling boil, skimming off any foam or impurities that rise to the surface for the first 2-3 minutes.
3 minutes
4
Crush the white parts of 2 scallions using the side of a knife and add them to the pot along with 2 teaspoons of salt, 2 tablespoons of nuoc mam fish sauce, and MSG if using.
1 minutes
5
Reduce heat to medium and simmer the broth for 15-20 minutes until the fish is fully cooked and the stock has developed good flavor.
18 minutes
6
Add the canned sliced sour bamboo and fresh pineapple slices to the pot, stirring gently to distribute evenly throughout the broth.
1 minutes
7
Simmer for another 8-10 minutes to allow the pineapple and bamboo flavors to infuse into the broth.
9 minutes
8
Season to taste with freshly ground black pepper and additional salt or fish sauce as needed, stirring well to combine.
1 minutes
9
Ladle the soup into serving bowls, ensuring each bowl receives a portion of the fish head and broth, and garnish generously with mixed chopped fresh coriander and scallion greens.