Friday, 11 November 2011

Fish Head in Sour Soup





I’ve been contemplating the whole day on how to cook the frozen Song fish head in our fridge.  Searching the net while in the office (that was in between work of course) for the right recipe that my husband Frederick would appreciate and that I would be able to like too.

I wanted to cook it the way the Chinese cooks from the hawker do but I can’t get hold of any good recipe.  The Chinese cooks usually just pours water, evaporated milk, fish sauce, toss some onions, and ginger in it and presto, fish head soup with a handful of egg noodles of course.

Anyway, I cooked another dish (bopis, which I will be posting later today or tomorrow) so my husband took charge of the fish head.  He made a delicious fish head soup, not too sour for a sinigang (that’s how Filipino’s call any stew with sour soup, and we have many different variations of it ) and it’s not salty as he use to cook his other dishes (specially his adobo).  And the amount of ginger and onions (lots of it) masked whatever fishy taste of the song fish head.  And yes, were buying song fish again – the fish is tasty.

PS:  Please don’t ask us what is a song fish because honestly, we are clueless.  I “googled” it already there was nothing about it other than a few song fish or fish songs :-(


Ingredients :

Fish head ( we used song fish or any other fish heads) – 1 whole, around 1 kg
Garlic, crushed – 5 cloves
Ripe Tomatoes – 2 large pieces
Onion, diced – 2 medium bulbes
Ginger, sliced thinly – 2  thumb-size
Salt – to taste
Peppercorns
Kangkong – 1 bundle
Sinigang sa Sampaloc Mix – ½ of a small packet (to taste)
Water – around 1 L

Cooking Procedure

1.  Put the water, garlic, tomato, onions, ginger, and peppercorns in a pot and bring to a boil.
2.  Season with salt and the sinigang mix to taste.  Let it boil for at least 3 minutes or until the tomatoes are cooked (looked mushy)
3.  Add the fish and simmer until it’s cooked
4.  Add more salt and the sinigang mix to taste to achieve your preferred sourness of the soup.
5.  Add the kangkong when the fish is cooked.  Remove from the fire after the soup boiled again.

Instead of Song fish, you can also try any available variety of fish heads in the supermarket.  Salmon or tuna would be more delicious, maya-maya too.

Makes 4 servings.  Here’s the estimated Nutritional  values per servings based on the ingredients used.

Calories :   218.5  kcal                    Total Fat:  0.565  g.
Cholesterol : 0  mg.                         Saturated fat :  1 g.
Protein :   20.75 g                          Dietary fiber :  3.35  g.
Sodium :  465.18 mg.                      Carbohydrate :  3.4 g

-foodformylove(10November2011)

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