Claypot Fish Head Soup

Very delicious claypot fish soup prepared by the hub.  A comforting hometown dish especially in the fall season, a soup that nourishes the body and the soul! Halibut collar was used but it tasted just as good as fish head. The natural milky taste of the soup and the tender fish meat of the halibut paired so well!

 What is this white mass floating on the watercress?

                                                   It is a pretty white duck!

                            Beautiful spring lake where we collected our spring water.

Ingredients
1 halibut fish collar - cleaned and cut into large pieces
half medium yam - peeled and cut into pieces
salt
white pepper
vegetable oil

 Soup Base
2 stalks of green onion - ends trimmed and cut into 2 inches
few cloves of garlic
3 slices of ginger
1 tsp white peppercorns - crushed
1 piece of dried sole fish
handful of dried ikan bilis
2 pieces of dang gui 
2 pieces of yam
5 cups of spring water

Method

1. Marinate fish with grated ginger juice, salt and pepper.  Set aside in the fridge.
2. Heat up some oil in a pan.  Pan fry the cut yam.  Set aside.
3. Add a little more oil to pan fry the sole fish till brown on both sides.  Cut into smaller pieces.
4. Add some oil in a pot.  Fry ginger, garlic and green onion till aromatic.  Add a dash of rice wine. Add water and bring to a boil. 
5. When water is boiling, add white peppercorns, fried sole fish, ikan bilis and dang gui.
6. Switch to low heat and simmer for 45 minutes.
7. Sieve the soup base and discard all ingredients. Pour soup base into a claypot.
8. Lightly grill or pan fry the fish pieces. 
9. Bring soup base in claypot to a boil.  Add yam slices and cook for 5 minutes.
10. Add in fish pieces, cover and cook for 10 minutes or until fish is cooked.
11. Add salt to taste.
12. Enjoy this super tasty and flavourful fish soup!