Best Roly Poly Fish Head Soup Recipes
ROLY POLY FISH HEAD SOUP
Okay, I give... the original title of this recipe didn't include "Roly Poly." But in the spirit of fun that the recipe was gifted to me by my childhood mentor, Mr. Vanderwal, I just *had* to include it. He, of course, recalled the days when I and my silly little friends would drive he and other adults nuts with repeated verses of the song "Fish Heads" and he sent me the recipe from an Oregonian clipping in 1999 along with congratulations on my then-recent wedding. :) So I dedicate this one to you, Stan. All my love! (Recipe adapted from "The Chinese Cookbook" by Craig Claiborne and Virginia Lee.)
Provided by Julesong
Categories Spinach
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large pot with water and bring it to a boil. Add the cod cheek(s) or other non-only fish head(s) (make sure those gills are removed!) and the chicken liver. Allow the water to come back to a boil, then remove it from the heat. Drain the water from the pot and discard the liquid. Set the semi-cooked fish and liver aside to cool.
- Remove any meat from the fish bones; discard bones, set aside meat. Dice the cooked liver into 3/8-inch pieces; set aside.
- Fill a small bowl with boiling water and soak the mushroom pieces in the hot water for 10 minutes, then drain and set aside.
- Fill a saucepan with water and bring it to a boil. Add the spinach leaves and let them blanch for 10 seconds. Remove them with a sieve or skinner and immediately run them under cold water to halt the cooking. Squeeze any excess water from the leaves and set aside.
- Bring the saucepan of water back to a boil and blanch the snow peas for 10 seconds, then remove the peas and run them under cold water. Set them aside.
- In a pot bring the chicken broth to a boil, then add the bamboo shoots, chicken liver pieces, fish meat, and soaked mushroom pieces. Gently simmer over low heat until the fish flakes easily.
- Whisk the cornstarch together with the 1/3 cup cold water, then gradually stir it into the soup. Bring the soup to a boil and cook just until the soup thickens, then remove from heat.
- Add the blanched spinach and snow peas.
- While the soup is still piping hot, gradually add the egg whites while stirring constantly.
- Serve in a soup tureen, garnished with the chopped green onions.
Nutrition Facts : Calories 104.6, Fat 2, SaturatedFat 0.5, Cholesterol 32.1, Sodium 820, Carbohydrate 5.5, Fiber 1, Sugar 1.7, Protein 15.2
ROLY POLY
This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.
Provided by laurachristie
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Mix the flour and baking powder and rub in the butter/margarine.
- Using cold water, make the mix into a pastry.
- On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
- Spread the syrup/jam over the pastry and roll it into a cylinder.
- Place the roll into a deep dish.
- Dissolve the sugar in the warm water and pour over the roll.
- Bake for 30-40 minutes until golden. Serve immediately.
Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1
SALMON HEAD SOUP
My dear old Auntie Gloria taught me this recipe. This comforting soup is good on a cold rainy day. May you enjoy it as much as we do.
Provided by shygirl
Categories Asian
Time 50m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fry tofu till browned an a little oil, set aside.
- Saute ginger in a little oil till fragrant, add the red bell pepper .
- Stir fry till fragrant then add in salmon head.
- When cooked, pour in water and the chicken cubes.
- Let simmer and put in the cooked tofu and button mushrooms.
- Flavor with knorr seasoning.
- Correct to taste if desired.
- Serve with rice.
Nutrition Facts : Calories 134.6, Fat 12.6, SaturatedFat 1.8, Cholesterol 0.1, Sodium 196.3, Carbohydrate 2.4, Fiber 0.5, Sugar 1.4, Protein 4.5
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