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Receta Singapore Fish Head Soup
by Global Cookbook

Singapore Fish Head Soup
Calificación: 4.8/5
Avg. 4.8/5 2 votos
 
  Raciónes: 4

Ingredientes

  • 1 lrg hard white fish head - (1 1/2 lbs)
  •     Cornstarch for dusting
  • 3 Tbsp. vegetable oil
  • 4 x green onions trimmed, and
  •     cut into 2" lengths
  • 12 slc peeled ginger - (quarter size)
  • 8 c. water
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd white pepper
  • 8 ounce dry rice noodles - (abt 1/4" wide)
  • 1/4 lb hard white fish fillet sliced thinly
  • 2 x green onions trimmed, and
  •     sliced thinly
  • 1/4 c. cilantro leaves

Direcciones

  1. Rinse the fish head thoroughly under cool running water, being sure which no blood remains in the gills. Pat dry, then dust the fish head with cornstarch to coat it lightly.
  2. Heat a stockpot over medium heat till warm. Add in the oil and swirl to coat the bottom. Add in the fish head, green onions and ginger. Cook till the fish head is light brown, about 2 min per side. Set the fish head aside.
  3. Pour the water into the pot and bring to a boil. Adjust the heat so the liquid is simmering and cook for 45 min.
  4. Meanwhile, prepare the Seasonings: Stir the soy sauce, fish sauce, sesame oil, salt and pepper together in a small bowl till the salt is dissolved.
  5. For the Soup: Strain the stock and throw away the solids. Return the stock to the pot, it will be creamy white.
  6. Bring a pot of water to a boil, stir in the rice noodles and cook till al dente (tender but hard), 4 1/2 to 5 min. Drain, rinse and drain thoroughly. Lay the noodles out on a cutting board and cut them in half crosswise.
  7. Reheat the stock to simmering, add in the seasonings and fish slices and simmer till the fish is cooked, 1 1/2 to 2 min. Add in the noodles and simmer just till heated through, about 30 seconds. Ladle into individual serving bowls and garnish with the green onions and cilantro.
  8. This recipe yields 4 servings.