Walnut, Peanut & Bighead Fish Head Soup

Why people make this soup

Bighead fish head makes a delicious soup that is also traditionally associated with supporting brain function. Nourilo once enjoyed a “chuan xiong tian ma fish head” dish at a famous restaurant — nourishing and brain-supporting, but the strong medicinal herbs may not suit children and teens. So today he pairs walnut meat and peanuts with the fish head instead, with no strong herbal taste.

Method

1. Rinse the walnut meat and peanuts.
2. Pit the red dates.
3. Clean the fish head and lightly pan-fry in a little oil until fragrant.
4. Combine all ingredients with 2.1–2.4 L of water.
5. Simmer 1 hour until reduced to about 1.2 L. Serve the soup along with the ingredients.

Nourilo’s Tips

This soup is savoury-sweet and the whole family, young and old, can drink it. For anyone allergic to peanuts, swap in enoki mushrooms — they are high in zinc and are nicknamed the “wisdom mushroom.”