Black Tofu Pudding & Fish Head Casserole (River Fresh Soup)

Black Tofu Pudding & Fish Head Casserole (River Fresh Soup)

Ingredients

• 1 Fish head (bighead carp)
• 300 Black tofu pudding
• 300 White tofu pudding
• to taste Cilantro or scallions
• a handful Goji berries
• 20 Ginger slices
• 10 Solomon’s seal (yuzhu)
• 1 Angelica root (baizhi)
• 1 ladle (for marinating + pan-frying) Cooking wine
• to taste Salt
• a pinch MSG
• to taste White pepper powder
• 1 ladle Cooking oil

Instructions

1. Split the fish head in half down the middle, rinse clean, and drain well. Add half a ladle of cooking wine and rub it evenly over the fish head.
2. Heat oil in a wok and pan-fry the fish head until just cooked through, allowing excess moisture to evaporate. Fry both sides.
3. Splash in half a ladle of cooking wine.
4. Prepare the ginger slices, Solomon’s seal (yuzhu — if unavailable, substitute a small amount of codonopsis or angelica), and angelica root (baizhi).
5. Add the ginger slices, Solomon’s seal, and angelica root to the pot.
6. Pour in enough boiling water to cover, bring to a boil over high heat with the lid on, then reduce to medium-low and simmer for 20–30 minutes.
7. Tear the black and white tofu pudding into large chunks by hand.
8. After 30 minutes of simmering, the fish head broth should be thick, milky-white, and rich — not watery.
9. Add the tofu pudding pieces to the pot.
10. Continue simmering for about 5 minutes, letting the tofu pudding slowly soak up the fish broth.
11. Season before finishing: salt, MSG, and white pepper powder (the soul seasoning of this dish).
12. Add a sprinkle of cilantro or scallions and goji berries.
13. Garnish with cilantro and goji berries before serving.
14. Done! Remember: drink the soup first, then enjoy the tofu pudding. A bowl of this fish head tofu soup is perfect after a night of drinking — warm and soothing on the stomach. It’s also great for cutting through greasy meals. Soup nourishes: high protein, low fat.