My apologies! This dish is not for the faint-hearted. Personally, I love fresh Salmon fish head so much, I can eat it everyday. It is loaded with good fish fat and collagen. The Omega-3 oils in salmon keep the blood vessels clean and keep the fats in the blood in solution, maintaining healthy artery walls. It's absolutely proven now that those who eat fish twice a week, have far less heart disease, chest pain, stroke, arteriosclerosis ... the fish oil - cholesterol link is now well established.So here it goes, pat 2 small salmon heads with flour and lightly pan sear them in order to lock the juices in. Boil 2 cups of water, sliced ginger, a dash of chinese cooking wine, 2 stalks of green spring onions, a teaspoon of soy sauce, a tsp of oyster sauce and a dash of salt. Gently drop the salmon heads and let them simmer for about 20-30mins. Then drop a few stalks of preferred vegetables and a bunch
miracle noodles. Turn off heat and let it sit for about 10 mins. If you like strong flavours, you can adjust the seasoning accordingly and if you like super soft texture, boil longer. Before slurping your dinner, add a dash of
sesame oil and/ or
chilli oil ( if you like it spicy). If you prepare this for someone else who cannot look at the head, just drain the broth and add slices of fish fillets instead. If you are a rookie at fish head eating, Beware! There are a lot of bones. Eat carefully and preferably, no conversations.It's yummy and healthy and most of all, it's very comforting.
