Ingredients:
- 1 salmon head about 1 1/2 lb (0.75 kg), cleaned and wrapped with paper towel (can replace with salmon, boned and left skin on);
- 1 lb (0.5 kg) Chinese cabbage, thinly sliced lengthwise;
- 1 stem leak, cleaned and chopped;
- 10 pieces garlic, about 2 tablespoons, cleaned and chopped;
- 4 oz (125 g) ginger, peeled and chopped;
- 2 oz (65 g) hot peppers, adjust for personal taste;
- 3 teaspoons canole oil;
- 3 cups (720 ml) water;
- 1/4 cup (60 ml) balsamic vinegar;
- 2 tablespoons rice wine;
- Red pepper for decoration;
- 1 cup pickle mustard green, sliced;
- 2 stems spring green onions, cleaned and thinly sliced;
- 2 bunches cilantro, cleaned and chopped;
- Sea salt.
Recipe:
Serving for 4
- Add water to a medium size pot over medium high heat;
- Add 2 teaspoons canole oil to a wok/large sauté pan over medium high heat;
- Sauté garlic, ginger and leak;
- Add hot peppers when garlic and ginger get soft and translucent;
- Transfer to boiling water;
- Blanch Chinese cabbage in water and take it out and set aside;
- Add 1 teaspoon canole oil to the wok and sear fish head on both sides until golden;
- Turn off heat and add 1 cup of boiling water to seared fish to enrich the broth;
- Transfer everything to the boiling water;
- Turn to simmer for 15 minutes when it comes to a boil;
- Salt according to taste;
- Add balsamic vinegar;
- Turn off stove and add rice wine;
- Turn the stove back on, add red pepper and pickle mustard green when it comes back to a boil;
- Plate it on top of Chinese cabbage;
- Top with chopped spring green onion and cilantro;
- Serve hot.