Basil and Large Fish Head Soup

Why people make this soup

Basil goes by many names depending on where you buy it — in Chinese herb tradition it is known as “nine-layer pagoda” (jiu ceng ta), its most recognised market name. This fragrant herb is a staple in Southeast Asian and Italian cooking, and in Chinese food therapy it has been used for centuries to support digestion, calm the mind, and promote good circulation. Paired with a large fish head — long considered in Chinese cooking to support brain function and nourish the nervous system — this becomes a simple, aromatic pot that is surprisingly easy to make at home.

Method

1. Wash the fish head well and cut it into large pieces.
2. Heat a little oil in a pan over medium-high heat. Pan-sear the fish head pieces with the ginger slices until lightly golden and fragrant on both sides. This step reduces fishiness and adds depth to the broth.
3. Transfer to a pot and add 1.5 L of boiling water. Cook on a rolling boil for about 8 minutes, until the broth turns a milky white colour.
4. Add the washed basil leaves. As soon as the soup returns to the boil, turn off the heat — the basil needs only a brief moment in the hot broth to release its fragrance without losing its colour.
5. Season lightly with salt if desired and serve immediately.

Nourilo’s Tips

Basil is a robust, fast-growing plant that does well in a pot on a sunny windowsill — well worth growing at home if you use it regularly. Snip the top portion once it gets tall, and it quickly branches out and keeps producing. A note on a rumour that circulates online: some say basil contains safrole, a potentially harmful compound. This is incorrect — it is a mistranslation, confusing eugenol (which basil contains in small amounts) with safrole. The confusion caused needless alarm, and the science does not support the concern. Use basil in normal cooking amounts without worry.