Carp’s Three Catfish Head Hot-sour Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Asian | Soup | 8 | Servings |
INGREDIENTS
| Catfish heads | ||
| Curry powder | ||
| Powdered ginger | ||
| Garlic | ||
| Black and white pepper | ||
| Asian chile sauce/paste | ||
| Hoisin paste | ||
| Egg noodles | ||
| White vinegar | ||
| Powdered chiles or hot | ||
| sauces |
INSTRUCTIONS
Date: Fri, 21 Jun 1996 09:46:16 -0500 (EST) From: danceswithcarp <dcombs@kiva.net> (Or use a two pounds of chicken thighs if you're scared) Take the fresh heads of a 7lb catfish, and two 5 pounders (6kg total--but you don't want to use more than 4 or so heads, them little one's ain't got enough meat)) and bake them at 400F for 1/2 hour to toughen up the skin (if you don't the skin will stay soft, fragment and boil all over the place) After par baking the heads, place them in a 6 quart crock or pot full of water and boil until the meat starts flaking off. Pull out the heads (or thighs) and bone every morsel--I toss the skin and eyeballs, but keep everything else-- the jellied fats make great stock. There's lot's of meat on fishheads, so be diligent. Dump the meat back into the stock. Add 2 tblespoons favorite curry powder, two teaspoons powdered ginger, and one half clove of pulverized garlic. Sprinkle black and white pepper liberally, add one half cup of favorite asian chile sauce/paste. Throw in two tablespoons Hoisin paste. Boil again until the meat falls apart, adding water as needed to stay at the 5-6 quart level. Add them long skinny egg noodles that look like spaghetti until you get the right texture for your tastes (we use a whole package so it's about the thickness of Campbell's chicken noodle soup). Take off burner and add 1/2 cup white vinegar. Let sit to cool. Add you favorite powdered chiles or hot sauces. Eat. Take now empty catfish skulls (leaving whiskers intact) and set them on a stump in your front yard to dry in the sun and ward off intruders and kids. Go fishing and start all over again. CHILE-HEADS DIGEST V3 #021 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 43
Total Fat: 4.7g
Cholesterol: 43.7mg
Sodium: 78.1mg
Potassium: 244.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 12.2g