After having learned how to make spongy hole riddled texture beancurd, I used them in my fish head yam soup. The reason being the tofu with spongy hole riddled texture will be able to absorb more of the tasting soup and thus making this bland tofu more flavored :) This is so delicious that surprisingly WB who is not fond of fish, slurp down two bowls of this flavorful fish head soup :) God was on my side..the yam so fluffy and creamy and the fish head was sweet and fresh and the homegrown organic spring onions round up the flavor and making this a winner soup of the year in my family menu .
love this beautiful soup...love the fish head, love the fluffy creamy yam and
not to forget the spongy beancurd
added tomatoes to mask the fish smell in the soup
and give color to the soup
look how fluffy and creamy the yam is
the longer you boil the bencurd the more spongy it becomes :)
remember to use firm beancurd to make this spongy beancurd
Fish Head Yam Soup With Sponge Beancurd - WB's Kitchen
1 medium size Groupa Fish head
1 medium size yam - peel of skin, cut into 1/2 " thick slices
2 pieces of spongy beancurd - cut into half ( click here on to make spongy beancurd )
2 tomatoes- remove skin and cut into halves
3 stalks of spring onions - cut into 1" length
1 thumb size old ginger - slightly crush
1/2 tbsp of salt - to taste
1 tsp of white ground pepper
1.2 litre of chicken broth
1 tbsp of vegetable oil
1. Heat up oil in a claypot, when oil is hot, put in ginger and stir fry till fragrant.
2. Add in yam slices and fry till yam is half cooked and the surface is slightly golden. Dish up the yam.
3. Add in the fish head and fry till it is light golden color. Add in the chicken broth and let is simmer under low medium heat for 20 mins.
4. Add in tomatoes, yam, and spongy beancurd. Continue to simmer soup for another 3/4 hour under low heat. When the soup is aromatic...add in salt to taste, ground white pepper and continue simmer a further 5 minutes. Before dishing up, add in spring onions. Off heat and serve hot.