Salmon head soup with tamarind paste and miso
Salmon head soup with tamarind paste and miso is a main course that serves 4. For $2.51 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 9g of fat, and a total of 203 calories. 6 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Casaveneracion. A mixture of tomatoes, salmon, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 64%. Users who liked this recipe also liked Salmon Head Miso Soup, Salmon Head Soup, and Salmon head, corn and shiitake soup.
Servings: 4
Ingredients:
1 tbsp. of cooking oil
2 finger chilis, cut into 2-inch lengths
4 cloves of garlic, chopped
1 tbsp. of miso paste
1 onion or 2 shallots, finely sliced
patis (fish sauce), to taste
2 salmon heads, total weight about 700 grams, each cut in half
1 tbsp. of tamarind paste
3 to 4 plump tomatoes, diced
Equipment:
pot
bowl
Cooking instruction summary:
InstructionsHeat the cooking oil in a large pot. Saute the garlic, onion (or shallots), tomatoes and chilis for about a minute or until they start to soften.Add the fish to the pot. Pour in about six cups of water. Cover and bring to the boil. Lower the heat and simmer for 10 minutes. Season with patis.Place the tamarind and miso pastes in a small bowl. Add a few tablespoonfuls of hot broth and mix until no lumps remain. Add to the pot. Stir. Add more patis, if necessary.Serve hot.
Step by step:
1. Heat the cooking oil in a large pot.
2. Saute the garlic, onion (or shallots), tomatoes and chilis for about a minute or until they start to soften.
3. Add the fish to the pot.
4. Pour in about six cups of water. Cover and bring to the boil. Lower the heat and simmer for 10 minutes. Season with patis.
5. Place the tamarind and miso pastes in a small bowl.
6. Add a few tablespoonfuls of hot broth and mix until no lumps remain.
7. Add to the pot. Stir.
8. Add more patis, if necessary.
9. Serve hot.
Nutrition Information:
covered percent of daily need
