Chinese Fish Head Hot Pot
A pot of steaming Fish Head Hot Pot, with rich broth paired with tender fish meat, is an indispensable delicacy on the dining table. Mastering these cooking tips will allow you to easily make an authentic Fish Head Hot Pot.
Which fish head is best for making Fish Head Hot Pot?
Choosing the right fish head is really key when making Fish Head Hot Pot. Here are a few recommended options:
Grass Carp Head: This is probably the most common choice. The fish meat is tender, and the broth becomes especially thick when simmered.
Bighead Carp Head: The meat is also very tender, and it won’t become tough after simmering for a long time. The flavor of the broth is especially fragrant.
Carp Head: The texture is a bit firmer, suitable for those who like a chewier bite, but it may have a stronger fishy smell. You can add more ginger and cooking wine to remove the odor.
Grouper Head: For a fresher broth, you can choose grouper head. The meat is delicate, and the flavor is especially fresh and sweet.
Tip: It’s best to choose a larger fish head, preferably over 500 grams, as the broth will be fresher, and the fish meat won’t fall apart when simmered.
What makes this fish soup unique?
Rich and fresh broth: After simmering, the collagen from the fish head melts into the soup, making it thick and flavorful, with more depth than a regular clear broth.
Tender fish meat: The simmering method keeps the fish meat tender and smooth, unlike frying, which can make it dry and tough. It’s fresh and fragrant when you take a bite.
Pork belly enhances the flavor: Pork belly is added here, adding a layer of fatty aroma, making the broth even more fragrant and smooth.
Simple yet classic: Only a few seasonings are used, and no complicated cooking techniques are needed to make the soup delicious. The key lies in the freshness of the ingredients and the control of the simmering time.
How to handle and clean the fish head?
Remove the blood vessels and black membrane: Use a small knife to gently cut along both sides of the fish head, scraping off the blood vessels and the black membrane. This greatly reduces the fishy smell.
Rinse repeatedly: Place the cleaned fish head under running cold water and rinse it several times to ensure all the blood and impurities are washed away. If it still doesn’t seem clean enough, you can soak it in a little saltwater for a while.
Blanch to remove fishy smell (optional): If you’re concerned about the fishy smell, you can blanch the fish head in boiling water for 10-15 seconds, then quickly take it out and rinse it under cold water. This will remove any foam and unwanted odors.
Drain excess water: Finally, use kitchen paper towels to dry the fish head or let it rest in a colander for a while. This way, when you fry it later, it won’t splatter oil, and it will also help lock in the aroma.
INGREDIENTS
Main Ingredients
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·1 fish head (cut into two halves)
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·50g pork belly (sliced)
Additional Ingredients
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·20g Scallions (knotted)
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·10g ginger (sliced)
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·20g coriander (cut into sections)
Seasonings
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·45ml cooking oil
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·15ml Shaoxing wine
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·10g salt
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·A little pepper powder
Table of Contents
COOKING STEP
Step 1
Cut the fish head into two, slice the pork belly.
Step 2
Knot the Scallions, slice the ginger, cut the coriander into sections.
Step 3
Heat 30ml oil in a pan, fry the fish head until both sides turn slightly yellow, then remove and set aside.
Step 4
In another pan, add 15ml oil, fry the pork belly until it changes color, then add the ginger slices and stir-fry for a few seconds.
Step 5
Add the fish head, pour in 15ml of Shaoxing wine, and add hot water just enough to cover the fish head.
Step 6
Add the knotted Scallions, cover, bring to a boil on high heat, then reduce to medium heat and simmer until the fish is about 60% cooked.
Step 7
Add 10g salt and a little pepper powder, cover and cook until it boils again.
Step 8
Remove the Scallions knot and ginger slices, add the coriander sections, and serve hot.
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Radish And Pork Ribs Soup Recipe
Chinese Herbal Chicken Soup Recipe
What kind of cookware is needed for this dish?
The key is that the pot should be deep enough to hold enough broth and prevent it from overflowing while simmering. Here are a few recommended types of cookware:
Enamel pot / Cast iron pot: Heats evenly and locks in the broth, making the fish soup creamy and rich, especially suitable for slow simmering.
Clay pot: Has good heat retention, making the fish soup more flavorful, and is perfect for continuing to simmer after serving to enhance the flavor.
Deep non-stick pan: If you don’t want a complicated cooking method, you can use a non-stick pan. First, fry the fish head and then add water to simmer, convenient and easy.
Tips for making
Be sure to fry the fish head: Fry it until the surface turns slightly yellow; this will make the soup more fragrant and give it a creamier color.
Use hot water for simmering, don’t add cold water: Adding cold water will cause the fish meat to shrink and become tough, while hot water keeps the fish tender and the broth richer.
Don’t skimp on the cooking wine: Adding some Shaoxing wine while simmering the fish head helps remove the fishy smell and enhances the freshness, making the broth more flavorful.
Don’t rush to turn it: Try not to turn the fish head too often while simmering to avoid breaking the fish meat, which could affect the texture and appearance.
Add coriander at the end for flavor: Sprinkle some coriander or chopped Scallionss before serving to add a fresh fragrance and more depth to the flavor.
How to pair with other dishes?
With rice: Fish soup mixed with rice is absolutely amazing! The broth is thick, the fish is tender, and when poured over hot rice, it’s incredibly satisfying with every bite.
With vegetables: The fish head hot pot is rich, so pairing it with some refreshing vegetables, like stir-fried greens, garlic broccoli, or simple lettuce with vinegar, can balance the richness and refresh the palate.
With dipping sauce: If you like stronger flavors, you can prepare a simple dipping sauce, like soy sauce with chili peppers and a few drops of vinegar. Dipping the fish into it will add more flavor.
Drink a bowl of soup: Don’t waste this soup! Serve a bowl of it on its own, it’s warming and delicious. Having a bowl in the winter feels super comforting
FAQs:
When thawing, you can place them in the refrigerator to thaw slowly, or thaw them under cold water. Avoid using hot water to thaw, as it may affect the texture.
The fish head will absorb the flavor of the broth while cooking, so there is no need to marinate it specially. As long as you add cooking wine, Scallions, ginger, and other seasonings while simmering, it will enhance the flavor of the fish head.
REVIEWS
