Ingredients:

  • 2 salmon heads (approx. 500g each, cleaned and halved)
  • 6 cups (1.4 liters) fish stock or water
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 thumb-sized piece of ginger, sliced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon miso paste (optional)
  • 1 tablespoon sesame oil
  • Salt, to taste
  • Pepper, to taste
  • 2 spring onions, chopped
  • Fresh cilantro (coriander), chopped
  • Slices of fresh chili (optional)

Instructions:

  1. Clean the salmon heads thoroughly, removing any gills or remaining organs. Pat dry.
  2. Heat sesame oil in a large pot over medium heat. Add chopped onion, garlic, and ginger. Cook until fragrant and translucent, about 5 minutes.
  3. Pour in the fish stock (or water) and bring to a simmer. Stir in soy sauce and miso paste (if using).
  4. Carefully place the salmon heads into the simmering broth. Simmer gently for about 25-30 minutes.
  5. Taste the broth and season with salt and pepper as needed. Remove the salmon heads using a skimmer and set aside.
  6. Pour broth into bowls, add salmon heads back, and garnish with spring onions, cilantro, and sliced chili.