Black Bean Fish Soup

Twice-Cooked Fish Head
March 27, 2007
Steamed Sea Prawns in Chinese Wine
April 5, 2007

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-fried with ginger slices in grapeseed oil and drained)
1.5 litres of boiling filtered water
2 pieces of 1 inch old ginger (sliced or smashed)
200 gm black beans (pre-fried with ginger)
Sea salt


  1. Put everything into a large slow-cooker and slow boil for 3 hours.
  2. Add sea salt to taste.
  3. Must serve hot.

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