Monday, 8 May 2017

Fish Head Soup [Full of collagen]

Fish head soup for my kids! A good booster for kids during exam period as well as milk booster for breast feeding mummies. It's easy to make it at home. Just 1 whole fresh fish head to do the magic. I asked the fishmonger to chop into big chunks so that I don't need to handle the fishy smell. You can prepare before hand and store in fridge(Keep up to 1 week)/freezer (Keep up to 3 months) for later use. This soup also another source for collagen. Just drink more to look young and pretty too!
Fish Head Soup [Full of collagen]

  • 1 big fish head, appromix 1kg (I used red snapper)
  • 2 Litres water
  • A few slices ginger
  • A stalk Chinese Parsley (Known as Coriander), optional 
  • 2 tablespoon of oil (To pan fried the fish head)
  1. Wash and tap dry the fish head chunks with kitchen towel. 
  2. Used some oil to pan fried the fish chunks till golden brown for both sides.
  3. Transfer to a big pot and fill up with water, slices of gingers & Chinese parsley.
  4. Bring it to boil and lower down the fire. Continue to let it boil for 2 hours.
  5. Add salt to taste (Optional) 

This is how it looks like after fridge, jello alike fish stock. :) Heat it before serve too!

  • I used a cast iron pot, it only took me 50 mins to achieve this milky soup.
  • The fish head you may discard or consume (It's rather tasteless).
  • For storing, Sieve the soup to prevent any small bones in the soup.
Do join me at my Facebook page Taglicious