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.
Fish Head (Cut-Up)
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! 😦
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.
Boiled Tofu
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.
Fish Head Soup
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). 🙂
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. 😛
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
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