Zesty Salmon Head Soup with Tangy Citrus and Spicy Kick

Salmon Head Soup Recipe

Ingredients

• 1 salmon head, cut into small pieces
• Juice of 1/2 lemon
• 1 onion, diced
• 4 shallots, sliced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 1 thumb-sized piece of ginger, sliced
• 10 bird’s eye chilies, whole
• 1 piece of Medan tamarind
• Chopped scallions and celery leaves
• Salt, sugar, and soy sauce, to taste

Instructions

1. Prepare the Salmon Head: Clean the salmon head thoroughly and soak it in lemon juice for approximately 20 minutes. Rinse well and set aside.

2. Sauté the Aromatics: Heat a small amount of oil in a pan and sauté the diced onion, sliced shallots, and minced garlic until fragrant and translucent.

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3. Simmer the Broth: Add water to the pan with the sautéed aromatics. Introduce the sliced ginger and bring to a boil.

4. Cook the Soup: Once the broth is boiling, add the salmon head pieces and sliced carrots. Also, add the chopped scallions and celery leaves, as well as the whole bird’s eye chilies. To accommodate children, keep the chilies whole so they can be removed easily if needed. For an extra spicy kick, you can mash the chilies in a separate bowl and add them according to taste.

5. Season and Adjust Flavor: Add salt and sugar to taste. Let the soup simmer until the salmon head and carrots are tender. Adjust the seasoning with soy sauce as desired.

6. Serve: Once the soup is ready and all flavors are well combined, serve hot and enjoy!

This delightful and warming salmon head soup is perfect for a comforting meal, with a blend of spicy and tangy flavors that can be adjusted to suit everyone’s taste.