Salmon Fish Head Tofu Soup <br> 三文魚頭豆腐湯 <br/>

INGREDIENTS (2 SERVINGS)

Salmon fish head (halved) ... 1

Silken tofu ... 1 block

Iceberg lettuce ... 4 to 5 leaves

Ginger juice ... 1 Tbsp

Salt ... 1 Tsp

Boiling water ... 2 cups

Lemon juice ... 1.5 Tbsp

Bonito flavored seasoning powder ... 1 packet (equivalent to 5g)

White pepper powder ... Small dash

Coriander (for garnishing) ... 1 stalk

INSTRUCTIONS

1. Wash clean salmon fish head and pat dry with kitchen paper.

Season with 1 Tbsp of ginger juice and 1 Tsp of salt, refrigerate for 30 min.

2. Cut silken tofu into small cubes (approx. 2cm x 2cm), soak in water.

Refrigerate until it is ready to be used.

3. Tear iceberg lettuce by hand into bite-sized pieces. Refrigerate until it is ready to be used.

4. Pan-fry salmon fish head (skin part face down) with 2 Tbsp heated cooking oil over medium-low heat for 4 min.

5. Flip over and pan-fry for another 4 min.

6. Pour 2 cups of boiling water into pan, turn to medium-high heat.

7. Add in tofu cubes, 1.5 Tbsp of lemon juice, 1 packet (5g) of bonito flavored seasoning powder. Cover pan with lid and simmer over low heat for 5 min.

8. Add in iceberg lettuce.

9. Sprinkle some white pepper powder and stir well.

10. Turn off heat and serve while it is hot.

Note:

♪ There will be extra oil produced from salmon itself during the frying process; check if there is too much oil in the pan before pouring in boiling water.

Keep about 1 Tbsp of oil and remove excess oil from the pan.

♪ Use boiling water to make milky color soup.

Video

#fish #fishsoup #salmon #salmonfishhead