Apple & Fish Soup 苹果炖鱼汤

Ingredients

Fish head with bones and meat (I used Salmon)

3 red apples, peeled, cored & sliced

1 carrot, peeled & cut into big pieces

10-20g sweet & bitter apricot kernels

3 - 4 slices ginger

Salt to taste

5 bowls water

2 tbsp oil

Method

Heat oil in a non-stick fried pan over medium heat and saute ginger slices till fragrant. Pan fry fish head till slightly brown.

Transfer fish and ginger into a pot of cold water. Once boiled, add the remaining ingredients and lower heat to simmer for at least an hour. Remove any floating oil. Add salt to taste.

Dish and serve hot.

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Note

- Do not blanch the fish to remove the fishy smell. Pan fry the fish helps to prevent flaking and get rid of the smell.

- Unlike pork/chicken, do not cook the fish in hot boiling water, use cold water instead.