Fish head steamboats is usually a dish that one would dine out for. But what if I told you that you can prepare your very own Fish head steamboat at the comfort of your own home? No need for queuing under the hot weather, and you can even add your favorite type of steamboat ingredients? This recipe is made for all those who swears by fish head steamboat! And this is made possible thanks to one of our top contributor of home cooks, Cheng Geck Chau.
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Fish head steamboats is usually a dish that one would dine out for. But what if I told you that you can prepare your very own Fish head steamboat at the comfort of your own home? No need for queuing under the hot weather, and you can even add your favorite type of steamboat ingredients? This recipe is made for all those who swears by fish head steamboat! And this is made possible thanks to one of our top contributor of home cooks, Cheng Geck Chau.
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Ingredients
Stock
- 1 full fish head cut into 2
- 1 set of fish bone
- 500 g fish meat sliced into 1cm thickness
- 60 g dried sole fish
- 500 g yam cut into large pieces
- 1/2 chinese cabbage cut into 1 inch wide. Set aside the stem for soup base
- 50 g ginger remove skin and sliced
- 1/2 tbsp white pepper seeds
- 250 g red tomatoes cut into wedges
- 4 litre chicken stock
- 5 sprigs of corriander cut out the roots and set aside. Use the leaves for garnishing.
- 1 cup soya bean
- 1 cup cornflour
Sliced Fish Marinade
- 150 ml water
- 1 tsp fish sauce
- 1 tbsp chinese cooking wine
Instructions
Prepare the fish
- In a bowl, add in sliced fish and marinade. Mix it evenly, cling wrap and set aside in the chiller.
- Rinse the fish head and bones. Pat fry with kitchen towel.
- Pour 1 cup of cornflour on a plate. Coat the fish head and bone with cornflour thoroughly, shake off excess flour. Set aside.
Pan Fry the ingredients
- Heat up pot with 300ml cooking oil.
- Add in yam, pan fry till it’s light and fluffy. Drain and place it on a plate with kitchen towel. Set aside.
- Add in dried sole fish, fry till golden brown and crispy. Set aside. #Tips: Reduce the temperature as the fish gets cooked quite fast.
- Add in fish head and bones, fry till dark golden brown. Drain and set aside.
Cook the stock
- Pour off the excess oil in the pot and return it back to the stove.
- Add in fried fish head, bones, sole fish, ginger, soya bean, stem of white cabbage, white peppercorn, coriander roots and chicken stock. Add in more water to ensure that all the ingredients are submerge into the water. Give it a good stir.
- Boil the soup for 15 mins. Keep covered and simmer for 1hr 30 mins. Monitor the water level every 15 mins to ensure that it is not dried up. Top it up with more water as necessary.
- Once it’s ready, use a sieve to remove the ingredients. The soup is cream coloured now. Season the soup with the optional condiments to your preference.
Serve
- Add in fried yam and chinese cabbage.
- Remove the fish from the chiller and place it on a serving plate.
- Serve this soup base with the rest of the steamboat ingredients.
- When the soup runs low, top it with the remaining chicken stock.