Monday, March 29, 2010

Fish Head Soup


Fish head - a good size Kurau head
20 pieces of parang fish balls - cut into half or leave it whole
Soo hoon - soaked in water till soft
10-15 pieces of parang fish crackers (not fried)
2 onions - quartered
2 shallots - thinly sliced
3 garlic - thinly sliced
1-2 inches of ginger - sliced
1 ikan bilis stock cube
Fresh chinese parsley, cut about 1 inch length
Fresh spring onions, cut about 1 inch length
Salt and white pepper to taste
2 tbsp cooking oil
1.5 litres water


Heat up the pot and put the shallots and garlic. Fry till fragrant and pour in the water for the soup. Let the soup boil. Mention put in the ikan bilis stock and ginger.
Once soup is boil put the fish balls, fish crackers, soo hoon and onions into the soup. Once the soup boil again put in the fish head. Add salt and pepper and let it simmer for 10 minutes.
The fish head soup is ready to be served. Put the cut chinese parsley and spring onions before sending the soup to the table..(I forgot mine hehehe)

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