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Editor's note
The key technique here is emulsifying fish collagen and oils through vigorous boiling rather than using dairy—a clever method that home cooks and restaurants alike can apply for building stock quickly and achieving silky mouthfeel without cream.
Milky fish soup without any milk! The secret is a hard rolling boil. The fish collagen and oils emulsify into the broth and turn it milky white. No milk, no cream.
Ingredients:
1 barramundi fish head
4 slices Ginger
1/2 big yellow onion
1.5L boiling hot water
120g washed salted preserved vegetables
Tomatoes
Tofu
Fish slices
Coriander, to garnish
Salt or seasoning, to taste
Steps
1. Pan fry the fish head until browned.
2. Add ginger and yellow onion for sweetness and let it sear for a bit.
3. Pour in BOILING hot water. Boil hard, uncovered, for 15 minutes until milky.
4. Add washed salted preserved vegetables. Taste them first so the soup isn't too salty.
5. Boil for another 10 minutes.
6. Strain the soup and dilute with water if it's too thick.
7. Add tomatoes, tofu and fish slices, then season to taste.
8. Garnish with coriander and enjoy!
Save this for your next fish soup 📌
#fishsoup #milkyfishsoup #asiancooking #homecooking #easyrecipes
