Frankly speaking, I have never tried making this soup in fear it tastes fishy and intolerable. Maybe after a month of fish related dishes in my diet, I decided to be brave and try it out.
I have had this recipe for quite a while but there was always a better alternative soup to brew which the bottom line says “non-fish base”.
Since my daughter loves black bean chicken soup which I posted earlier, how bad can this black bean fish soup be??? Thank God! it turned out pretty flavourful and very much tolerable. The original recipe calls for mud fish but I decided to use pre-fried fish head pieces instead.
400 gm fish head pieces (pre-friedÂ with ginger slices inÂ grapeseed oil and drained)
1.5Â litres of boiling filtered water
2 pieces of 1 inch old ginger (sliced or smashed)
200 gm black beans (pre-fried with ginger)
- Put everything into a large slow-cooker and slow boil for 3 hours.
- Add sea salt to taste.
- Must serve hot.