Home > 芥菜鱼头汤 Mustard Fish Head Soup

芥菜鱼头汤 Mustard Fish Head Soup

  • 2020-03-07
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    ┃材料┃
    大芥菜400克、鱼头1只（剁块）、豆腐1砖（切小块）、蕃茄1粒（切瓣）、蒜头½粒（轻拍）、鱼骨高汤800毫升、姜片10克
    ┃调味料┃
    盐½茶匙、江鱼仔精块1茶匙、胡椒粉少许
    ┃做法┃
    1. 番茄切小块；豆腐切小块备用。（图1-2）
    2. 大芥菜切大片，洗净再川烫沸水，捞出用清水浸片刻，备用。（图3-5）
    3. 热少许油爆姜片及蒜头，然后倒入高汤和大芥菜煮滚后，转小火继续煮约10分钟。（图6）
    4. 加入鱼头、豆腐和蕃茄，大火煮熟。（图7-8）
    5. 调入味料，便可。

    ┃INGREDIENT┃
    400g mustard, 1 fish head (chop into pieces), 1 block tofu , 1tomato (cut wedges), ½ whole garlic (smashed), 800ml fish bone stock, 10g ginger slices
    ┃SEASONING┃
    ½ tsp salt, 1 tsp ikan bilis stock granule, dash of pepper
    ┃METHOD┃
    1. Cut tomato and tofu into small pieces.(pic 1-2)
    2. Cut mustard into big slices and then blanch in boiling water; and then soak in cold water. (pic 3-5)
    3. Saute ginger and garlic with some oil until fragrant, pour in stock and mustard, bring to quick boil; and then simmer in low heat for 10 minutes. (pic 6)
    4. Add in fish head, tofu and tomato, bring to quick boil again. (pic 7-8)
    5. Season to taste.