Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Ginseng Fish Head Soup

Soups and Congees

Ginseng Fish Head Soup
Ingredients:
1 fish head, about two pounds
1 Tablespoon coarse salt
2 scallions, minced
1 Tablespoon rice vinegar
1/4 teaspoon ground white pepper
1 ounce ginseng, sliced
1 teaspoon sesame oil
Preparation:
1. Rub fish head with salt and marinate with scallions, rice vinegar, and white pepper for about half an hour, then drain.
2. Blanch fish head for thirty seconds in boiling water.
3. Bring sliced ginseng an four cups of boiling water to a boil, lower heat and simmer for an hour. Then add fish head and the marinade and simmer another fifteen to twenty minutes. Add the rest of the ingredients and simmer another five minutes, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720