This dish
was meant as an experiment and so I was so surprised at the outcome. Everyone
at the table could not have enough of it. The soup was robust, complex and
downright tasty. Could it have been the chrysanthemum tea that was actually the
soup base?
The
original intent was to make a spicy Korean themed fish soup ( aren't most
Korean food spicy? ). I decided to make some sort of white soup instead, since
my girl cannot tolerate anything spicy.
Glad it was a stroke of genius. Cough.
I chose
watercress for its crunch, color ( jade green
when freshly cooked ) and herby aroma which goes well with the fish
head. An alternative will be Chinese TongHo.
Like most soups using scalded vegetables, this dish must be
consumed immediately for freshness.
Ingredients
:
1 bowl of
chrysanthemum tea
1 T miso
4 bean
puffs, bite size
1 knob of
young ginger
5 straw
mushrooms, halved
Bunch of
watercress, cut to bite size
1 salmon
head, halved
Method :
Bring tea
( minus chrysanthemum ) to the boil.
Add miso
to the water.
Add
ginger, bean puffs, mushrooms. Boil.
Add
watercress and salmon.
Boil
until the fish is cooked.
Serve
hot.
Wow this is really interesting! Can you share with us how does it taste like or how different is the soup with the chrysanthemum?
ReplyDeleteShoud I do a blind test, I would not know that the main ingredient is fish head. It seems to take away the fishiness in the stock without compromising the taste of the fish meat. I am not good at describing this complex taste - you will have to try it for yourself :)
ReplyDelete