Description
A famous specialty around freshwater lakes in Jiangsu. Uses only the massive head of a Bighead Carp. It is pan-fried and braised for hours in a claypot. The gelatin and bones turn the soup as pure white as milk.
Restaurants serving Sha Guo Yu Tou (Claypot Fish Head Soup)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Giant fish head
- Tofu
- Scallion
- Ginger
- White pepper
- Coriander
- Salt
Instructions
- [Authentic Recipe]
- Halve a giant Bighead Carp head, remove gills, and wash.
- Pan-fry both sides in hot oil until golden. *Crucial for clouding the soup.
- Fry scallion and ginger slices to eliminate fishiness.
- Transfer the head to a large claypot and flood with boiling water.
- Cover and boil violently on high. High heat emulsifies the oil and water, rapidly turning the soup 'milk-white'.
- Once clouded, reduce heat, add tofu, mushrooms, and bamboo; simmer for
- hour.
- Season purely with salt and white pepper, garnish with cilantro.
Learn more Spice, substitutes, tips
Key spices
Intense collagen emulsified by high heat and white pepper aroma
Substitutes at Japanese supermarkets
Can be made using giant Sea Bream or Yellowtail heads; boil on high
Pairing
Warm Shaoxing Wine / White Rice
Trivia
In China, fish heads are believed to be the most nutritious and brain-boosting part. Alongside Hunan's 'Duo Jiao Yu Tou', this is hailed as one of China's Top Two Fish Head dishes.
Eating tips & etiquette
Drinking the cloudy white soup is the main goal, more than eating the meat. Sucking the bouncy gelatin around the eyes and lips, then pouring the rich soup over rice is the ultimate luxury.
Allergen
Seafood, Soybeans