Fish Head Soup with Tofu and Vegetables 魚頭豆腐湯

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh provides a firmer texture and higher protein content.

fish heads

💰Cheaper: fish fillets

Fillets are easier to handle and cook faster.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for health-conscious eaters.

ginger

💰Cheaper: ground ginger

Ground ginger is a convenient substitute.

Wash the fish heads twice in water, then rinse with clear water.

Cut ginger into thin slices using a sharp knife.

Wrap the cleaned ginger in paper to avoid excess water.

Boil some water in a separate pot.

Heat a small amount of oil in a pan.

Add a lot of ginger to the hot oil and sauté until translucent.

Transfer the sautéed ginger to the boiling water.

Add the fish heads to the boiling water and let it cook for about half an hour, reducing the heat to low and covering the pot to prevent overflow.

Place a chopstick on the side of the pot to prevent overflow while cooking.

Sauté mushrooms in the same pan with a dash of oil before adding them to the soup for better flavor.

Cook the mushrooms for a short time before adding them to the soup.

After about 20 minutes on low heat, check the soup and adjust the heat to bring it back to a boil.

Add watercress to the boiling soup and let it cook until it shrinks.

Remove the fish heads carefully, ensuring they stay intact and not falling apart.

Serve the soup with vegetables and tofu.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens