Creamy Ginger Fish Head Soup with Soft Tofu

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  RATINGS

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  COOK TIME

  Prep 10m • Cook 40m

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  VIEWS

  525

1. fish head (tilapia, cod, or snapper, cleaned, gills removed)

   1 (about 1.5–2 lb / 700–900 g)

2. soft tofu (silken or medium-firm, drained)

   14 oz (400 g), cut into 1-inch cubes

3. dry white wine or rice wine

   2 tbsp

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4. fresh ginger, thinly sliced

   4 large slices (about ¼ inch thick)

5. green onion, white and light green parts only, tied into a knot

   1 (6-inch)

6. boiling water

   6 cups (1.4 L)

7. fine sea salt

   1 tsp (plus more to taste)

8. white pepper, freshly ground

   ½ tsp

9. green onion, finely chopped (for garnish)

   2 tbsp

10. fresh cilantro leaves (optional, for garnish)

    1 tbsp

1. Step 1:

   Rinse and pat dry the fish head, then rub with wine and ½ tsp salt. Let sit 5 minutes while you prep ginger and green onions.

   

2. Step 2:

   Heat 1 tbsp neutral oil in a heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, place fish head skin-side down. Don’t move it for 3–4 minutes until golden and crisp. Flip carefully and cook second side 2–3 minutes.

   

3. Step 3:

   Add ginger slices and green onion knot. Pour in boiling water all at once — it should cover the fish head by at least 1 inch. Bring to a strong simmer, then lower heat to maintain a gentle bubble. Skim off any foam that rises. Cover partially and simmer 30 minutes.

   

4. Step 4:

   Remove green onion knot. Gently slide tofu cubes into the broth. Stir in remaining ½ tsp salt and white pepper. Simmer uncovered for 5 minutes — just long enough for tofu to warm through without breaking apart.

   

5. Step 5:

   Ladle into bowls. Top with chopped green onion and cilantro if using. Serve hot — best within 2 hours of cooking.

   

1. Sear the fish head until golden before adding boiling water for a milky white soup.

2. Skim off foam immediately when boiling to remove fishy odor effectively.

3. Use green onion knots for better flavor and easy removal after cooking.

4. Add enough boiling water at once; do not add cold water halfway.

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