Fish heads are an extremely underrated part of the fish. They are incredibly rich in flavor and have such a wide variety of tastes and textures packed into one area. For some people, the idea of eating a fish head can be off-putting, but it's actually very tasty if you give it a chance. I think anyone would like this recipe!
I think the easiest way to prepare fish head is by turning it into a soup. Another popular option is to steam it, but I think this is the best way to enjoy ALL the flavors of the fish head. Fish head cooks relatively fast so you only need to simmer the soup for about 40 minutes before it's done. I really love eating this with rice and cilantro or green onions sprinkled on top.
What fish head to use?
This recipe is very versatile and will work with many types of fish heads. In the past, I've used bass carp, salmon, and grouper, and they have all tasted great. For the fish head I'm using today, I actually don't know what species it is. It was half the price of the other fish heads which is why I bought it, but the label just said "fish head". Here is a picture of it:
Just make sure you buy at least 3 pounds of fish head because most of the weight is just bones. If you can't find a single head that weighs that much, you could use two smaller ones as well.
Roasting the fish head
I like to roast the fish head to add some browning to the skin which will add flavor to the soup. You want to brush the fish head with some oil then broil it for 3-5 minutes on each side. The idea is not to cook the fish all the way through but just to add some flavor to the outside.
Should you remove the bones?
I highly recommend removing the bones because it will make eating the soup much easier. Once you are done simmering the soup, let the fish head cool for 10 minutes before picking out the meat. The meat is really fall apart so it only took me 2 minutes to pick all the meat from the bones. Technically, everything except the bones and gills are edible. But use your own judgment. There was some brown mushy stuff in mine which I assume was some organ so I just threw it out.
Chinese Fish Head Soup
Ingredients
- 3 pounds fish head
- 1 teaspoon oil
- ¼ cup Chinese cooking wine
- 5 slices ginger
- 4 scallions (cut into 4-inch sticks)
- 2 teaspoons chicken bouillon powder
- 1 teaspoon fish sauce
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- 1 pinch MSG (optional)
Instructions
- Preheat your broiler to 500°F and set the rack in the middle position.
- Pat the fish head dry and brush both sides with a bit of oil. Place on a roasting rack with tinfoil lining the bottom of the pan.
- Roast for 3-5 minutes on each side until brown and some parts are beginning to char.
- Transfer the fish head to a large soup pot.
- Add the Chinese cooking wine, ginger, scallions, chicken bouillon powder, fish sauce, salt, sugar, black pepper, MSG, and 10 cups of water. It's okay if the fish head is sticking out of the water.
- Bring to a boil then reduce to a simmer and cook for 40 minutes. After 20 minutes, I usually use some tongs to break the head in half so that I can fully submerge it in the water.
- Remove the fish head and set aside to cool for 10 minutes. In the meantime, I like to taste the soup. If it's bland, I will bring the soup to a boil and let some of the water evaporate to concentrate the flavor.
- When the fish is cooled, use your hands to pick the meat from the bones. Everything except the bones and gills are edible!
- Add the meat back to the soup. Taste again and adjust the salt as needed. Add some thinly sliced scallions and enjoy!
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