Homemade Fish Stock ~ Pressure Cooker Recipe 鱼头汤底

Homemade fish stock is essential in my home cooking. Apart from the flavour, it is packed with nutrients that our body requires. It makes a great soup base for noodles, rice vermicelli, pasta or it can be served as a daily nourishing soup with added tomatoes and vegetables.

Macaroni in homemade fish soup served with tread-fin slices, fish cake, quail eggs and spinach.
Photo updated: November 30, 2016.

Vermicelli in homemade fish soup served with Chinese Pomfret （斗鲳鱼）fillet.
Marinate the fish with some cornflour, salt, white pepper and sesame oil, 
cook in the homemade fish stock. A nutritious and delicious meal ready in 10 minutes.
Photo updated 29 June 2018. 

I normally make fish stock once a week and keep it in 3-4 freezer-safe containers to be stored in the freezer. Whenever I need it, just take it out and thaw it a little and boil it, add some rice vermicelli or Japanese Somen, meat/ prawns/ fish slices and vegetables, my son will finish eating everything served in his bowl just like this...

The picture on the top left was fish soup rice vermicelli served with vegetables, prawns and fish cake.
A very simple and nutritious meal that I prepared after picking up my son from school late in the afternoon.
The cooking time is less than 10 minutes.
What's better than a comforting meal home-cooked by mom? Glad that my son enjoys my food ;)

Sliced Fish Soup made using homemade fish stock.
Photo updated: November 2021

This is how it looks like when it is chilled, just like jelly. It will return to liquid form after heating up.

Ingredients:

中文食谱：可在网页的右边点击Translate, 然后选择中文翻译

1kg Fish Head (Thread-fin/ grouper/ snapper, just get the fresh one!)

6 slices Ginger

1 Onion (cut into chunks)

1 Large or 2 Medium Size Carrots (cut into chunks)

1 tbsp Cooking Wine (Shao Xing Hua Tiao or Chinese Rice Wine)

1 litre Hot Water

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Method:

1. Heat some oil in the pot, add in ginger and onion, stir fry until fragrant. 

2. Add in the fish head, sear until both sides are golden brown. Add cooking wine and hot water, bring to a boil. 

3. Add in carrots and simmer for one hour. 

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By readers, from those who have tried this recipe:

By Jenny Yap

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