Get ready for some hot, steamy (get your mind outta there), collageny fish soup!
- 1 whole fish. You want the bones here for that yummy collageness. Usually when you get it at a store they will descale it and clean it for you, ask to have it cut into 1 to 1.5 inch pieces (Asian markets are awesome at this, but if there are still some scales left behind just use the non-sharp part of the knife and scrape against the scale direction to get them off). I used milkfish which is high in protein, collagen, and fats (be warned, milkfish has lots of bones = collagen goodness). If you want something leaner, opt for snapper or bass.
- 3 garlic cloves. Add or subtract depending on your garlic preferences.
- 10 slices of ginger. Add or subtract depending on your ginger odometer.
- Start with the herbs, crush garlic with the back of your knife and set a side. Slice ginger into thin slices and set a side.
- Cut the fish into 1 to 1.5 inch thickness if you didn't have it cut already, leaving the head on it's own (in other words, don't cut the head, it's not easy to do anyway).
- Place the fish and herbs in a soup pot, cover with water and bring it to a boil then turn it down to simmer for another 30 minutes.
- If desired, add vegetables and serve with cilantro.
Be advised that the fish meat may be a little over cooked. If you prefer to have it in a "perfect" state, cook it with less time, however, you will lose the flavor and collageness in the broth (I guess that's why fish filets and fish bones are often seen separated in western culture). Use as many different herbs as you want. This recipe is from my memory of eating Taiwanese Milkfish Porridge from childhood.
Enjoy and let me know what you think!