Salted Cabbage And Fish Head Soup Recipe

Prepare fish head

If not already halved, ask the fishmonger to split the fish head or use a heavy knife to halve through the skull. Rinse under cold water to remove blood and loose scales. Pat dry with paper towels.

Rinse the salted napa cabbage under cold running water for 30–60 seconds, squeezing gently to remove excess brine. Taste a small piece; if extremely salty, rinse again. Chop into 1–1.5 inch pieces. If using fresh napa cabbage for balance, wash and slice into similar-size pieces.

Smash the ginger with the flat of a knife and slice thinly. Smash the white parts of the scallions as well. Mince the garlic and slice the green scallion tops for garnish.

Blanch fish head (optional but recommended)

Place the fish head in a medium pot and cover with enough cold water to submerge (about 4 cups). Bring to a rolling boil for 1 minute to draw out impurities, then pour off the blanching water and discard the liquid. Rinse the fish head briefly to remove scum.

Simmer broth

In a clean large pot, add 10 cups fresh water and the blanched fish head, ginger slices, and smashed scallion whites. Bring to a gentle boil over high heat, then reduce to a low simmer. Skim any foam or scum from the surface during the first 5–8 minutes. Maintain a gentle simmer for 25 minutes to extract flavor, partially covered.

After 25 minutes, remove the fish head pieces gently with a slotted spoon or tongs and set aside on a plate. If you prefer a clearer broth, strain the liquid through a fine-mesh sieve into another pot and return the strained broth to the stove.

Cook the cabbage

Add the rinsed salted napa cabbage and optional fresh napa cabbage to the simmering broth. Stir in minced garlic, light soy sauce, and rock sugar. Increase heat slightly to bring the broth back to a gentle simmer. Cook uncovered for 8–12 minutes, until the cabbage is tender but still holds some texture.

Adjust seasoning

Taste the broth. Add white pepper and start with 1/2 teaspoon of additional salt if needed (remember the salted cabbage will contribute salt). Stir and taste again, adjusting to your preference. Finish with 1 tsp sesame oil for aroma.

If you removed the fish head pieces earlier, add them back into the pot for the final 2–3 minutes of cooking to warm through and allow flavors to meld.

Ladle the soup into individual bowls, making sure each bowl gets generous pieces of cabbage and a portion of fish head or fish meat if desired.

Garnish each bowl with sliced green scallions, chopped cilantro, and a sprinkle of fried shallots or garlic. Offer chili oil on the side for those who want heat.

Serve hot with steamed rice or plain congee. Encourage diners to use chopsticks and a spoon to pick meat from the fish head carefully.