Went to the Japanese warehouse market to look for vegetables. Found cut-up fish heads, fairly inexpensive. I think this package contained part of the jaw section.
Decided to try to make fish head soup. My first attempt many years ago was a complete fail. I overcooked the fish and ended up with bones and junk all over the place. Yuck! š¦
This time, I did a search on the internet. With general directions, I proceeded. Made a dashi with a small amount of dried wakame seaweed and dried shiitake mushrooms.
Boiled firm tofu to squeeze the water out.
If you boil tofu (or freeze it), the excess water comes out.
Added ginger, Shao Xing wine and reconstituted wood-ear fungus to the dashi. Added the fish head (this was part of an Aku or tuna head) and tofu, simmered for fifteen minutes, added the Napa cabbage and simmered for another fifteen minutes, done.
The Cat did what cats do. Devoured the head and drank the soup (I was going to take a picture of the aftermath but it was too gruesome). š
The package I bought did not have the eyeball section (thank goodness). I’m not sure I could handle a soup that looked back at me. Although The Cat disagrees, she loves to suck the on the eyeballs. š
I have enough ingredients to do this all again tomorrow night (I was told it’s not a good idea to have fish head soup leftovers). I made just enough for one meal.
I’m sending this over to Deb at Kahakai Kitchen for her Souper Sunday feature. I haven’t done this in a while. Time to reconnect.
Enjoy.
The Mouse
[…] last of the fish head soup (see here and […]
Always nice to have you at Souper Sundays. This looks like it was full of flavor. Although fish head soup is a little “bold” for me š I like to use the fish heads for stock.
Thanks for sharing. š
Fish head soup – this looks like an EPIC recipe…not one for the squemish! My boyfriend has moved to Brixton where they have lots of fish markets, so I might be trying this one out soon. Thanks for the inspiration.
Thanks for the comment. Good luck with the fish head soup. Definitely not for the squeamish. Some of the best tasting parts though. š