Sea bream miso soup

Name: Sea bream miso soup
Total time: 1800 s
Yield: 1 to 2 servings
Cuisine: British
Ingredients: head Sea bream Bones and; 20 g Miso paste; Shiitake Mushroom; 10 ml Cooking sake

Taz Chuck @TazChuck

Hong Kong

Using the bones and head of the sea bream for the fish broth. Finishing with a little bit of miso paste.

Taz Chuck @TazChuck

Hong Kong

Using the bones and head of the sea bream for the fish broth. Finishing with a little bit of miso paste.

Saved

Ingredients

30 mins

1 to 2 servings

headSea bream Bones and
20 gMiso paste
Shiitake Mushroom
10 mlCooking sake

Saved

Steps

30 mins

1

Prepare the bones and head of a sea bream
2

Oil and preheat a pan. Lightly fry the bones and head. This helps to extract the fish oil from bones.
3

Prepare a bowl of boiling water. Pour the bones and head into the boiling water.
4

Extract most of the flavour from the pan by washing the residual on the pan using some hot water. Pour the water back to the soup.
5

Keep medium to high heat. The soup will slowly turn white. Remove the scum from the surface from time to time.
6

At this point if you are happy with the flavour, you can simply add some salt and serve the fish stock.
7

You may also add some other ingredients to make the flavour more vibrate. Such as shiitake mushroom and miso paste. Do not add too much otherwise it will mask the flavour of the sea bream.
8

Finally, add some cooking sake. It wil be done when the sake has evaporated