When I asked the guy in the fish shop whether they have any salmon fish head left, he didn’t even want to pay attention to me. But he grabbed something out from a pretty shabby plastic basket underneath the counter, on the top of which you can see a whole rang of fishes were in good display marked at the price between $10 to $35 per kilo. The thing he pulled out was at least one foot long and I can see there was a big head hanging down and on the bones full of fresh red fish flesh. I asked him how much for that, he said one dollar each. I nearly died.

Okay, I bought two back home. One had been throw into the hot pot yesterday to treat Sally and another one, I was going to make a big pot of yummy salmon fish head soup tonight.

Firstly clean and chop the thing into reasonably sized pieces. Fry them in a slightly greased fry pan with each side until it turns golden brown. Sit a pot of water on the stove, throwing in enough amount of sliced ginger. When it’s boiled, put the fried fish pieces into water. When the water boiled again, add a bit cooking wine, several stalks of shallot and some vinegar.

Turn the heat down to simmer the soup. 20 minutes later, it’s the time to add whatever other vegies into the soup. I added Tofu, a couple of Taro balls and fish balls. You can add things of your choice. Simmer for another at least 20 minutes. Done~~~~!!!! Hummmmmmmm…..very yummmmmmmmmm!

But if you don’t enjoy fresh fish’s smell, don’t ever try it! Vinegar and ginger slices are very important ingredients as they can help to remove that unpleasant fish smell. One thing I probably would never be able to make is the colour of the soup. I don’t have magic to turn it to white