Cherry & Dennis Helper Habitat
Cantonese Fish Head and Tofu Soup
魚頭豆腐湯
Recipe overview
Searing both sides of the fish head before adding boiling water produces a naturally milky broth without dairy.
01
Ingredients
Main ingredients
- 700 g, cleaned and split fresh fish head
- 400 g, cut into 3 cm cubes firm tofu
- 25 g, sliced ginger
- 2, cut into 5 cm lengths scallions
- 1.5 litres boiling water
Soup seasoning
- 2 tbsp cooking oil
- 1 tbsp Shaoxing wine
- 1 tsp salt
- 1/4 tsp ground white pepper
02
Tools
- cutting board
- chef's knife
- kitchen paper
- kettle
- wok with lid
- wok spatula
- ladle
- measuring jug
- food thermometer
- large soup bowl
03
Steps
Step 1
Clean fish head
First check on the cutting board that fish head 700 g has no gills or blood clots; rinse and dry every surface, then immediately wash and disinfect the board and chef's knife that touched the raw fish.
Step 2
Cut tofu and aromatics
Next use the chef's knife on the cleaned and disinfected board to cut firm tofu 400 g into 3 cm cubes, slice ginger 25 g and cut scallions 2 into 5 cm lengths; keep each separate.
Step 3
Boil the water
Heat water 1.5 litres in the kettle for about 5 minutes until fully boiling, then keep it hot for immediate use after searing.
Step 4
Heat the oiled wok
Add cooking oil 2 tbsp to the dry wok and heat over medium-high for 1 minute until shimmering before adding ginger and fish in sequence.
Step 5
Sear first side
Add ginger 25 g first, then lay fish head 700 g cut-side down in the wok; leave over medium-high heat for 4 minutes until golden.
Step 6
Sear second side
Carefully turn the fish head with the wok spatula and sear 4 minutes until golden; pour Shaoxing wine 1 tbsp around the edge and cook 20 seconds.
Step 7
Add boiling water
Immediately pour boiling water 1.5 litres into the wok at once; cover and boil hard over high heat for 5 minutes until the broth begins turning milky.
Step 8
Simmer the broth
Uncover, skim foam with the ladle, then keep the fish head at a steady medium boil for 15 minutes without vigorous stirring.
Step 9
Add tofu
Slide firm tofu 400 g into the wok piece by piece and cook uncovered over medium-low heat for 8 minutes until hot while the cubes remain intact.
Step 10
Check the fish
Use the food thermometer in the thickest fish flesh to confirm at least 75°C; flesh must be opaque and release from bone, or cover and cook 2 minutes more.
Step 11
Season and add scallions
Only after the fish is done, add salt 1 tsp, white pepper 1/4 tsp and scallions 2; push gently with the ladle for 10 seconds without breaking tofu.
Step 12
Serve the soup
Turn off the heat, rest 1 minute, then use the ladle to transfer fish head, tofu and milky broth in sequence to a clean large soup bowl.
Common mistakes
- A wet fish head splatters and will not sear well.
- Adding cold water to the hot wok prevents the broth turning milky.
- Vigorous stirring breaks the tofu.
- Judging only by broth colour can miss undercooked fish at the bone.
Tips
Use a fresh fish head and dry it thoroughly. After searing, add boiling water once and keep a strong boil for 5 minutes for a milky broth.
