Knorr Seasonings

[Nebbermind]

TheAnswer:

Nebbermind:

You can use salmon bone/head to made salmon miso soup.


http://en.christinesrecipes.com/2009/09/salmon-miso-soup.html

:drool:

I am now :drool: too, after looking at the pics in her 'beef' recipes!!

[janet88]

Jennifer:

ammonite:

Jennifer you must be a great cook! I can almost smell your soups...

:oops: my soups are very simple ones.

Sometimes, it is just plain pork soup. The children do not complain.

Once I overdone the qty of pork bones/meat in a soup, hubby thought I added MSG or taobao from outside. That was the most expensive pork soup I ever cooked :rotflmao:

A simple home made soup is still a good soup...beats drinking soup outside anytime. Soups are known to be good for skin. Friend in hk now believes in drinking soup...very convenient, all dump in.

[osim]

Jennifer:

TheAnswer:

1. pan fry the fish bones with a slice of ginger
2. once colour changes, add water, big onion, garlic, tomato, dried scallops to bring to a boil
3. simmer on low heat till the liquid becomes white-ish

Good tips. I think I can add a salmon fish head. Then I can serve salmon fish head soup

Thanks for tips on fish soup. I am going to thaw my bag of salmon fish head and try out your recipe. Pray it won't taste too fishy or DH will grumble grumble.

[Jennifer]

osim:

Jennifer:

[quote=\"TheAnswer\"]
1. pan fry the fish bones with a slice of ginger
2. once colour changes, add water, big onion, garlic, tomato, dried scallops to bring to a boil
3. simmer on low heat till the liquid becomes white-ish

Good tips. I think I can add a salmon fish head. Then I can serve salmon fish head soup

Thanks for tips on fish soup. I am going to thaw my bag of salmon fish head and try out your recipe. Pray it won't taste too fishy or DH will grumble grumble.[/quote]Wash the heads well, remove all strains of blood/whatever. Blot dry with kitchen towel.

Pan fry in a little oil with ginger slices - this is a must - to remove the fishy smell.

Add the other ingredients - big onion, tomato, garlic, etc.

Water level should not be too much, enough to cover all ingredients plus a little more.

[Funz]

:drool:


Unfortunately, I am the only one at home who eats any fish head.

No choice gotta wait for this weekend, ask my mum to cook. My dad loves fish so does my younger sis, so at least I won't be the only one trying to finish the whole dish.

[Jennifer]

Funz:

:drool:


Unfortunately, I am the only one at home who eats any fish head.

No choice gotta wait for this weekend, ask my mum to cook. My dad loves fish so does my younger sis, so at least I won't be the only one trying to finish the whole dish.

It is a torture for my children to eat fish head. Only hubby loves fish head soup and fish head curry.

[Jennifer]

osim:

Jennifer:

[quote=\"TheAnswer\"]
1. pan fry the fish bones with a slice of ginger
2. once colour changes, add water, big onion, garlic, tomato, dried scallops to bring to a boil
3. simmer on low heat till the liquid becomes white-ish

Good tips. I think I can add a salmon fish head. Then I can serve salmon fish head soup

Thanks for tips on fish soup. I am going to thaw my bag of salmon fish head and try out your recipe. Pray it won't taste too fishy or DH will grumble grumble.[/quote]How did the salmon fish head soup turn out? Fishy?

I have not made fish soup with salmon head before, so a bit curious.

[Jennifer]

About ikan billis, this morning I was at the Empress Place wet mkt. Learnt from the stall owner that the Malaysia source ikan billis is sweeter than Indonesia source.


Indonesia source ikan billis also tends to have a fishy smell when used to make soup.

I bought 100g @ $2 for the Malaysian source - with head/stomach.

Used close to 50g and 3 rice bowls of water to make ikan billis soup for today’s dinner. Hubby commented the soup is sweet but a little saltish. Next time, either top up the water or use a little less ikan billis.

[Mawar]

Jennifer:

About ikan billis, this morning I was at the Empress Place wet mkt. Learnt from the stall owner that the Malaysia source ikan billis is sweeter than Indonesia source.


Indonesia source ikan billis also tends to have a fishy smell when used to make soup.

I bought 100g @ $2 for the Malaysian source - with head/stomach.

Used close to 50g and 3 rice bowls of water to make ikan billis soup for today's dinner. Hubby commented the soup is sweet but a little saltish. Next time, either top up the water or use a little less ikan billis.

Why not rinse out some of the salt? Then you can maintain the sweetness of the ikan bilis and reduce the salt content in the soup.

[Jennifer]

Mawar:

Jennifer:

About ikan billis, this morning I was at the Empress Place wet mkt. Learnt from the stall owner that the Malaysia source ikan billis is sweeter than Indonesia source.


Indonesia source ikan billis also tends to have a fishy smell when used to make soup.

I bought 100g @ $2 for the Malaysian source - with head/stomach.

Used close to 50g and 3 rice bowls of water to make ikan billis soup for today's dinner. Hubby commented the soup is sweet but a little saltish. Next time, either top up the water or use a little less ikan billis.

Why not rinse out some of the salt? Then you can maintain the sweetness of the ikan bilis and reduce the salt content in the soup.

I rinsed once. Maybe not enough