Monday, 8 May 2017

Fish Head Soup [Full of collagen]

Fish head soup for my kids! A good booster for kids during exam period as well as milk booster for breast feeding mummies. It's easy to make it at home. Just 1 whole fresh fish head to do the magic. I asked the fishmonger to chop into big chunks so that I don't need to handle the fishy smell. You can prepare before hand and store in fridge(Keep up to 1 week)/freezer (Keep up to 3 months) for later use. This soup also another source for collagen. Just drink more to look young and pretty too!
Fish Head Soup [Full of collagen]

Ingredients:
  • 1 big fish head, appromix 1kg (I used red snapper)
  • 2 Litres water
  • A few slices ginger
  • A stalk Chinese Parsley (Known as Coriander), optional 
  • 2 tablespoon of oil (To pan fried the fish head)
Steps:
  1. Wash and tap dry the fish head chunks with kitchen towel. 
  2. Used some oil to pan fried the fish chunks till golden brown for both sides.
  3. Transfer to a big pot and fill up with water, slices of gingers & Chinese parsley.
  4. Bring it to boil and lower down the fire. Continue to let it boil for 2 hours.
  5. Add salt to taste (Optional) 
This is how it looks like after fridge, jello alike fish stock. :) Heat it before serve too!

Notes:
  • I used a cast iron pot, it only took me 50 mins to achieve this milky soup.
  • The fish head you may discard or consume (It's rather tasteless).
  • For storing, Sieve the soup to prevent any small bones in the soup.
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