A celebrated treasure of Jiangnan cuisine, where silver carp head is browned in lard and boiled vigorously to yield a silky, milky white broth, softened by tender tofu and enlivened with the heat of white pepper.
Ingredients
- 1400 g fresh silver carp head, scaled and halved lengthwise
- 450 g block fresh medium-firm tofu
- 40 g pure heritage pork lard
- 30 g fresh ginger
- 4 pieces fresh scallions
- 3 tbsp traditional Shaoxing rice wine
- 1.8 l boiling water
- 1 1/2 tsp fine sea salt
- 1 tsp finely ground Hainan white pepper
- 1/2 tsp pure toasted sesame oil
- 2 sprigs fresh cilantro
Method
- Prepare the fish head: thoroughly rinse the silver carp head under cold running water. Using the tip of a knife, scrape away the black membrane inside the cavity and carefully remove any remaining gills to eliminate bitterness and muddy notes. Pat thoroughly dry with paper towels to ensure a completely dry surface before searing.
- Cut the tofu into uniform 1-inch (3 cm) cubes. Bring a small pot of salted water to a simmer, gently lower in the tofu cubes, and blanch for 2 minutes to firm up their structure and remove raw soy notes. Remove with a slotted spoon and set aside on a plate.
- Slice the fresh ginger into 1 mm thick coins. Prep the scallions: cut the white parts into 1 1/2-inch (4 cm) segments and thinly slice the green tops on a bias for garnish.
- Set a wok or large Dutch oven over high heat until smoking hot. Add the lard and let it melt completely, swirling to coat the sides. Once the fat ripples without smoking excessively, place the carp head halves skin-side down onto the hot surface.
- Sear undisturbed for 3 minutes until a crisp, golden crust forms and releases cleanly. Carefully flip the pieces with a spatula to brown the other side for 2 minutes, then scatter the ginger slices and scallion whites into the sizzling fat to release their aromatics.
- Pour the Shaoxing rice wine around the hot upper rim of the pan to deglaze instantly, allowing the alcohol to sizzle off and carry away any volatile fishy compounds.
- Immediately pour the boiling water directly over the fish and hot fat: the thermal shock should trigger a rapid rolling boil. Keep the burner on high and boil uncovered at a vigorous roll for a full 10 minutes so the mechanical action emulsifies the fats and collagen into a brilliant milky white broth.
- Skim off any gray foam and surface impurities with a small ladle during the first 5 minutes to keep the broth clean and pristine.
- Reduce the heat to medium-low, gently slide the blanched tofu cubes around the carp head, cover with a lid, and simmer gently for 15 minutes so the tofu softens and absorbs the savory broth.
- Remove the lid, season with the fine sea salt and ground Hainan white pepper, gently swirl the pan, and simmer for 2 more minutes to meld the flavors without breaking the tofu.
- Turn off the heat. Drizzle in the toasted sesame oil, scatter the sliced scallion greens and fresh cilantro leaves generously over the top, and bring the bubbling pot straight to the table to serve immediately.
Nutrition
Per serving
- Energy
- 707.7 kcal
- Protein
- 30.01 g
- Carbohydrate
- 54.24 g
- Fat
- 34.51 g
- Fibre
- 8.89 g
- Calcium
- 117.31 mg
- Iron
- 2.93 mg
- Magnesium
- 115.84 mg
