Mustard Green and Salted Egg Fish Head Soup
Cooling mustard greens and savory salted eggs pair with pan-fried fish head in a milky, rich broth. A classic Cantonese comfort soup that is both nutritious and delicious.
Ingredients
8 items- Fish head (bighead or silver carp) 1 piece (about 600g)
- Salted eggs 2
- Mustard greens 300g
- Ginger 4-5 slices
- Cooking wine 1 tbsp
- White pepper powder 1/2 tsp
- Salt to taste
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Clean the fish head, remove gills, cut into 4cm pieces, and pat dry with paper towels. Evenly sprinkle a pinch of salt and 1 tbsp cooking wine on both sides, marinate for 10 minutes.
Heat the wok over high heat, add 2 tbsp oil until slightly smoking. Sauté ginger slices, then reduce to medium heat. Place fish head chunks skin-side down, pan-fry 2 minutes until golden.
Flip and fry the other side for 2 minutes until both sides are golden and slightly charred. Remove and set aside. The fish is now set and fragrant.
In the same wok, add enough boiling water (about 1000ml). Return the fish head, bring to a boil, then simmer vigorously for 5 minutes until the broth turns milky white.
In another pan, heat a little oil over high heat. Quickly stir-fry the mustard greens for 1 minute until bright green and just tender. Remove immediately.
Add the stir-fried mustard greens and mashed salted egg yolks to the fish head soup. Cook on high heat for 2 minutes to let the yolks dissolve and enrich the broth.
Reduce to medium heat. Slowly pour in the beaten salted egg whites in a circular motion, gently stirring to form egg flowers. Cook for 30 seconds until set, then turn off heat.
Taste and adjust saltiness with salt if needed (remember the salted eggs are salty). Sprinkle with white pepper and chopped green onions. Serve hot in bowls.
Tips
1.Pat the fish head dry before frying to prevent sticking. 2.Use boiling water and keep on high heat for a milky broth. 3.Mash the salted egg yolks first to release flavor. 4.Add salted egg whites at the end and only cook 30 seconds to keep them tender. 5.Be careful with salt as the eggs are already salty.
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