Kimball Fish Head & Tofu Soup

Ingredients

• 600g Fish head, cut into 6cm pieces
• ¼ cup Oil
• 4 cloves Garlic, roughly chopped
• 3cm Ginger, finely sliced
• 1 litre Water
• 1 Tbsp Kimball Oyster Flavored Sauce
• 2 cakes White soft tofu, cut into 5cm chunks
• 2 Tomato

• For garnishing:
• 2 stalks Spring onion, sliced finely
• 1 stalk Celery leaves, sliced finely
• 3– 4 Tbsp Crispy fried shallots

Method

1. Heat oil in a wok over medium heat and fry fish head pieces in batches until lightly browned, removing them onto a plate as they cook.
2. Heat 2 tablespoons oil in a saucepan and fry garlic and ginger until golden brown. Add water, bring to the boil and add Kimball Oyster Flavored Sauce and fried fish head. Simmer 15 minutes.
3. Add tofu and tomatoes, then simmer 5 minutes. Sprinkle with garnishes and serve hot with rice.