Salmon Fish Head Soup with Tomato, Potato, and Tofu｜番茄薯仔豆腐三文魚頭湯

It has been four years since my previous post, and during this time, the world, particularly Hong Kong, has experienced unimaginable changes. My own life has also taken drastic turns, a tale that I may save for another day.

 

Even though I may have taken a step back from this blog which I once poured my heart and soul into building, my love for cooking and sharing recipes remains unwavering.

 

With the increasing demands of running two start-ups around the clock, my time in the kitchen has significantly diminished. This has led me to fall into the unhealthy cycle of eating poorly. At times, I find myself going back to my blog to find inspiration for a simple and efficient meal prep idea that can see me through the week.

And this, my friends, is precisely the reason why I launched this blog ten years ago.

 

Given my time constraints, tight budget, and desire for healthy homemade meals, efficient and simple cooking is crucial. Lately, I've fallen in love with making a particular soup that is not only nourishing and comforting, but is also remarkably easy to make. This soup serves as a satisfying and complete meal that ticks all the boxes. I make enough to feed a village (enough to last me for up to 5 meals), portioned into containers that conveniently pop straight into the microwave.

While I may currently not have the luxury to indulge in a full-blown food photography session – a process I absolutely relished but which can span days from preparation to post-production – I still wanted to share this recipe not just for my personal keepsake, but also with every one of you who, like me, yearn for a heartwarming and nutritious meal at home.

 

So now, enough talk. Let's dive straight into this incredible soup! While this wasn't a soup I regularly had growing up, it's certainly one that I am very fond of. The distinct flavor and aroma of salmon; the classic combo of potatoes and tomatoes in a broth which forms the foundation of numerous childhood meals. While one can stick to just these three main ingredients, I like to add onion, carrots, and pumpkin to further boost the natural sweetness and nutritional value of the soup, turning it into a wholesome, all-in-one meal.

Ingredients: Servings for 5
1 salmon fish head, split in the middle, gills removed

1/2 inch ginger, sliced
1 brown onion, coarsely sliced
5 medium tomatoes, cut into wedges

1700 ml hot water

2 potatoes

1 block firm tofu, cubed

10 black peppercorn

1 teaspoon cooking oil

Optional Add-ins:

Carrots

Pumpkin or butternut squash

Directions...

1. Use paper towels to pat the fish head dry. Heat a large, heavy bottomed pot or dutch oven over medium high heat. Add oil and lightly fry ginger slices until fragrant. 

2. Add fish head, flesh side down, and salt generously. Nestle sliced onions around the fish head, gently stir to coat in oil. Let sizzle undisturbed, then carefully flip the fish head, salt, about 2 minutes on each side.

3.  Add tomato wedges and black peppercorn, pour in the hot water, cover with lid and cook over medium heat for 5-8 minutes.
4. Peel and cube the potatoes, carrots, and pumpkin if using. Add to soup and bring to a boil, then reduce the heat to a simmer for 20 minutes or more if you like your potatoes very tender and the pumpkin entirely dissolved. Add tofu and let cook for several more minutes. Enjoy!

This soup is bursting with so much flavor that no additional seasoning is necessary.Savor the tender chunks of salmon, the sweetness from onions, pumpkin, and tomatoes, and the satisfaction of treating yourself well. And, did I mention that there's minimal cleanup required?

Tried this recipe?
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