If you can't afford salmon, afford salmon offcuts! You don't often see salmon heads in western cooking, but is contains some of the most strongly flavoured meat, perfect for slow soups and stews, like this one. I've pulled away some of the skin to reveal the pink flesh and pointed the eyes away to make it more appealing for the photograph. But you may find it better to take only the meat onto the plate!
If you can find fresh garlic (new season wet garlic) use it, otherwise you can use regular garlic in this recipe.
300-400 gms. Salmon Head
1600 ml. Water
250 ml Japanese Soy Sauce
4 Tablespoons Sugar
200 ml Mirin ( Whisky )
100 gms Chopped Carrots
50 gms Chopped Chinese Radish
10 gms Chopped Ginger
4-6 Shitake Mushrooms Dried
1 Fresh Garlic clove ( If you have it )
1. Clean the salmon head takeout the gume and clean again and leve it.
2. Boil the water, add the sugar, soy sauce and Mirin, stir until the sugar is dissolved, add the ginger and the fish head and boil for 10 minutes.
3. Turn down the heat and simmer for an hour, this makes a very soft well cooked salmon head with the meat practically falling off the bones. Together with a highly flavoured stock.
4. Add the garlic clove, carrot, radish, dried mushrooms, and cook gently until the vegetables are cooked, and in the case of the shitake mushrooms, they should also have soaked up the liquid and become soft and full of flavour.
5. Garnish with something fresh, lettuce, coriander, or similar, to add some crunch.