A little OT, I yet have to try any decent (not expensive) fish broth in
Vancouver for 30 years. To make good fish broth, first thing is to
locate some fresh fish bone(never salmon). Where can we find fresh
fish bone in Vancouver year round?
Japanese use dried bonito flakes, Korean use dried anchovies, but where is
the clean fresh fish flavour comes from? other than Dashi-no-moto?
That is what I observe in ramen kitchens: Pork bone broth, flavoured with
bonito flakes
That would be the flavour enhancers, natural forms of glutamates,
too much of those you will have sore throat.
I wish I can go out and have some home style fish broth, or fish congee.
Panfry some tiny fresh fishes until golden, add boiling water a little at
a time until the broth turn milky, add some sugar cane, water chestnuts,
and black beans, cook for an hour, add tofu and some fresh fish meat,
pour over some fresh rice noodles (Bahn Hoi), then you know how good
home cooking could be. I would pass abalone for that soup.
Once I know an old guy who used to go line fishing every morning, those
no name fishes were tiny but absolutely flavourful.
Halibut bones is alright, salmon bones are too greasy and fishy, only
Japanese would use that for soup.
I make fish broth when I have time, but the restaurants selling
rice noodles in fish broth out there, no luck.
Korean beef bone soup or Vietnamese Pho is neither expensive
or difficult to make, the drawback is that it is time consuming.
It takes 6 hours to extract full flavour from beef bones and
you need to cool it overnight that the fat solidify for easy removal.
I use a 12 Qt pressure cooker so it is easier for me.
1. Rinse bones, roast 1.5 hours in 400F oven, pour off fat
2. Place bones in pot, cover bones with cold water plus 3 inches
add ginger, garlic, kelp bring to boil, turn down heat and simmer 5 hours
skim off fat
3. Add diakon, carrot, onion and cook 30 minutes
4. Add tofu, siu choy and mushrooms, cook 10 minutes, season with sea salt
發表於 2010-3-23 11:20
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