The word sounds like “raw” fish in Cantonese and that’s the idea I had while getting this recipe from my veggie vendor. This readily available fish at most wet marts in Hong Kong comes LIVE – flipping and flopping for your viewing pleasure and is not expensive. I have never eaten this fish before and glad that someone introduced it to me – definitely another breed to my limited repertoire of the huge fish variety in Hong Kong.
What is this?
A type of predatory fish with a head that resembles that of a snake
They have become an unwanted fish in natural environments as they eat other fish and have no known enemies in the natural environment – which is why it is a very common and readily available fish in Asia
Adult snakeheads can grow up to 1m in length, but in general, the wet marts carry ones that are about 30 cm in length
Commonly eaten in most Asian dishes (soups, fried, stews)
How do I prepare it?
When purchased, have your fish vendor de-scale, gut and chop your fish into a manageable size
Rinse with warm water prior to frying
With a few slices of ginger and a tsp of oil, pan fry your fish before using in soups
Use a soup bag when boiling in soups
Where can I buy this?
Available fresh in most wet marts in Hong Kong
Unsure of availability in North America
What is the cost?
A 30cm length snakehead fish cost around $13 HKD
It is considered a very common and accessible fish and therefore very affordable
Any benefits?
Excellent source of protein
Low in fat
Any precautions?
Be sure to thoroughly clean and cook your fish prior to eating
Buy your fish from a reputable source
Any substitutes?
Any other fish is a great substitute for fish soup
Soup Name: Corn, Pumpkin and Carrots in Fish Broth
Traditional Chinese Name: 玉米南瓜紅蘿蔔湯 (yù mǐ nán guā hóng luóbo tāng)
Introduction: A natural soup with no Chinese additives or herbs, it is sweet, packed with beta-carotene and eats like a meal. I tend to add more corn and pumpkin because the children eat these vegetables and the fish base soup is low in fat and extremely healthy. You can use a variety of fish (whatever is seasonally fresh is best) and it takes about an hour to make. A neutral soup ideal for the whole family!
What Ingredients are required?
1 large big fish tail 15 fresh chestnuts, boiled and peeled 3 large carrots 2 fresh corn 1/2 fresh Japanese pumpkin, cubed
1 teaspoon of salt (for marinating fish) 1 tablespoon of oil 2 slices of ginger, peeled
2-3 L of water
How do I prepare it?
Add chestnuts to cold water (complete submerged) and boil on high heat for 10 minutes
Once cooked, set aside to cool
Start boiling your soup water
Clean fish and wipe the fish with paper towels or a cloth to remove excess water
Cover the fish with a small amount of salt (inside and out)
Let it sit for an hour and then drain any water
In a pan, add oil and fry the ginger with the fish on low-medium heat (until the fish is completely cooked and the skin is a slightly browned)
Tomatoes are the ideal partner in fish soups. It helps alleviatesome of the fishy scent as well as bring a sweet and slightly sour taste to the soup. This soup is ideal for confinements and children (at least one year in age as tomatos are an ingredient that is on the acidic side) and is very neutral and healthy. There is virtually no fat in the soup and the broth is rich in flavour and nutrients.
What Ingredients are required?
4 medium-sized golden threadfin bream (or any other appropriate substitute) 3 tomatoes 2 large white onions 4 large cubes of soup tofu 2 L of water 1 teaspoon of salt (to marinate the fish) 3-4 thin slices of ginger 1 teaspoon of oil (to fry the fish)
How do I prepare it?
After the fish is cleaned, wipe the fish with paper towels or a cloth to remove excess water
Cover the fish with a small amount of salt (inside and out)
Let it sit for an hour and then drain any water
Peel and cut the tomatoes and onions
Start boiling your soup water
In a pan, add oil and fry the ginger with the fish on low-medium heat (until the fish is completely cooked and the skin is a slightly browned)
