Let’s get this blog started – with a recipe based on Rox’s favourite Asian soup! If you tuned in to Episode 1, you’ll know that this is her fave soup of all time. It’s packed with amazing flavours from the salmon head, coriander, mushrooms, goji berries and GINGER. Add a little pepper in there – and voila! A wonderful and comforting recipe to start any meal or have with rice! Not to mention the beauty benefits of the gelatinous goodness from the head of the fish. And to all the chilli lovers out there, add some chilli soy sauce if you like it spicy!

Here’s how you can make this simple but hearty soup – check out the recipe below!

INGREDIENTS

• 1 Salmon Head (bones to the tail if available). Feel free to change it up with other types of fish head – the larger the better. I usually ask the fish shop to have this chopped into pieces first.
• 400-600g Silken Tofu
• 100ml Shao Xing Wine or Chinese style cooking wine
• Coriander
• Mushrooms of your liking
• 5-8 slices of ginger
• Dried goji berries (optional)
• Baby bok choi or greens of your liking
• Salt
• White pepper

INSTRUCTIONS

1. Rinse the salmon head pieces and pat dry. Sprinkle salt all over the pieces on a plate and add a little bit of the cooking wine. Let this marinate for around 20-30min.
2. Heat up the wok on high heat with oil and fry the fish head pieces until they’re golden brown. Add some of the ginger in the wok too.
3. Add water 1-2L of water to the wok and bring it to the boil. Then lower the heat to simmer for 10-15 minutes until it’s more opaque. Remove any foam or layers that come to the top of the soup.
4. Add tofu, goji berries, coriander, baby bok choi, the remaining cooking wine and let the ingredients cook for 3-5 minutes.
5. Taste and add salt and white pepper to your liking.
6. Serve!