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Author Topic: New Salmon Head And Yam Soup  (Read 1319 times)
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Mike Clifford
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« on: January 28, 2006, 10:05:00 PM »

Was reading a news article that happened to be on a Malaysian website, and came across this yummy recipe!

If you make this, lets hear from you- we'd love to know how it worked out for ya!
:V

New Salmon Head And Yam Soup

Ingredient
1 salmon head (cut into eight pieces)
2 tsps salt
1 tsp white pepper
1 Tbsp flour
1 medium yam (cut into cubes)
1 medium onion (sliced)
2cm ginger (sliced)
1 tsp white peppercorns (crush slightly)
2 litres boiling water
2 eggs (put in a bowl, add a pinch of salt and pepper, beat well)
2 Tbsps Chinese wine (Hua Tiao)
1 carrot (sliced)
5 button mushrooms (halved)
2 cups of spring onion (cut in to 4cm lengths)

Method
1. Wash and clean the salmon head. Pat dry with kitchen paper. Marinate the pieces of salmon head with salt and white pepper. Mix well, then coat with flour. Leave aside for 15 minutes.

2. Deep-fried the salmon pieces to golden brown, drain and put aside.

3. Put the salmon, yam, ginger, sliced onion and crushed peppercorns in a soup pot, add the boiling water. Bring to a boil, then cook over medium heat for 20 minutes.

4. In a flat non-stick pan, fry the beaten eggs in a thin omelette. Tear the omelette into small pieces.

5. Add egg, carrot, button mushrooms and wine into the soup and simmer for 10 minutes. Add spring onion to the soup and turn off the heat immediately. It is ready to be served.

Tips:

1. Rub salt into the salmon head and wash off under running water before marinating it, It will get rid of the fishy smell.

2. Green vegetables like spinach can be added instead of spring onion.
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Al Mudhill
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« Reply #1 on: January 29, 2006, 01:28:16 PM »

I've eaten something very similar, also made with Salmon head, a Korean friend makes it, but her version contains no yams and is very much like eating liquid FIRE, but oh so good! I likey arot!
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