Fish Head Soup
Cooking Instructions
- 1
Clean and peel ginger, sweet onion and garlic
- 2
Slice ginger into ~2mm thick discs
- 3
Dice the two sweet onions, keeping one separate
- 4
Mince garlic cloves
- 5
Dice both tomatoes, keeping one separate
- 6
Add 2 tbsp of grapeseed oil to wok and heat on medium (~5)
- 7
Once the oil is hot, add all the ginger discs and the diced onion half. Stir until the scent of the ginger is noticable.
- 8
Add one of the diced tomatoes and the minced garlic. Saute for about a minute.
- 9
Crank up the heat to medium-high (~7). Add the salmon head and cook for 5 minutes on each side of the head.
- 10
Add 2L of the water. Mix well. Bring to boil, while continuing to stir. Keep stirring for about 10 minutes after boil.
- 11
Turn heat down to medium-low (~2-3). Add salt, pepper, tomato paste, shoyu, rice vinegar, turbinado, turmeric, and paprika. Mix very well and simmer for 2 minutes.
- 12
Remove from heat. Strain mixture into large stockpot until only broth remains. Discard the head mix.
- 13
Mix the final liter of water and the sesame seeds with the broth in the stockpot until blended. Keep heated on low, covered.
- 14
In fry pan, heat the olive oil on medium heat (~5)
- 15
Add remaining diced sweet onion to fry pan. Saute for 3 minutes.
- 16
Add remaining diced tomato to fry pan. Continue to sautee for another 2 minutes.
- 17
Remove sauteed sweet onions and tomatoes from the pan, and put in bowl. Set aside. Ensure there is still residual oil in the pan.
- 18
Add green onion stalks to pan and sautee on medium high (~7-8) for about a minute on each side.
- 19
Remove green onion stalks from fry pan, and put in stockpot, alongside the sauteed sweet onions and tomatoes in the bowl. Keep stockpot heating on low, covered.
- 20
Add the remaining tbsp of grapeseed oil to fry pan. Heat on medium (~4-5).
- 21
Once oil is heated, Add salmon fillets, and cook about 3 minutes on each side.
- 22
Once salmon is cooked, remove from fry pan, and add to stockpot, and stir well enough to break salmon into small chunks. Cook on low for another 10 minutes.
- 23
Remove stockpot from heat.
- 24
Slice nori sheet into strips, about a half-inch wide. Length should be a few inches long.
- 25
Serve the soup, and top with nori
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