Norwegian Salmon Fish Head (Half)
Norwegian salmon is especially rich in protein, vitamin A, D and B12, antioxidants and omega-3s. Salmon is impressive because of its deep-red tender flesh, very delicate, but rich flavor and endless ways to prepare it.
Salmon is a very versatile fish and can be enjoyed in both cold and warm dishes. Raw, fried, boiled, baked or smoked ,even marinated on the grill.
Ginseng Salmon Fish Head Soup
Gently rinse the salmon fish head then sprinkle some salt over evenly. Heat a little oil in a pan.
Pan fry the ginger slices and fish head until golden brown. Drain the excess oil then set aside.
Fill pot with hot boiling water, add the fried salmon head and ginger in. Boil over high heat for 3 minutes.
Add in Red Dates and Wolfberries, boil over high heat for 5 minutes. Add in tofu and ginseng roots.
Cook over medium low for another 3 minutes or until the soup turns to milky white.
Remove any scums if necessary during the boiling process. Add salt and pepper to taste.
Remove from heat and garnish with spring onion before serving.
*This is a frozen food item. Image for reference only.