Facelift-in-a-bowl

Facelift-in-a-bowl

By
From
Sushi Slim
Serves
2
Photographer
Lisa Linder

Grouper is full of collagen and, for that reason, it is expensive in Japan and the food of the rich and famous. It is economical in the West, though.

You can of course omit the fish head, but you will lose a lot of collagen if you do. I promise you, it’s worth it!

Ingredients

Quantity Ingredient
1 grouper head
100-120g grouper fillet
1/2 x 496 g packet firm tofu, (optional)
1/2 leek
20g chinese leaf, cut into 2 cm strips
20g beansprouts
2 fresh shiitake mushrooms, cut into 1 cm slices
3 tablespoons soy sauce
1cm root ginger, grated
5cm mooli, grated

Method

  1. Put the fish head and 500 ml of water in a large pan. Bring slowly to the boil, then reduce the heat, cover and simmer for 15 minutes. Remove and discard the fish head. At this point, you may chill, or freeze, the soup base in cubes. It will be extremely low in calories in this ungarnished state.
  2. Cut the tofu (if using) into 2 cm cubes. Cut the leek into 3 cm chunks, then cut these into lengthways strips.
  3. Return the fish stock to the boil, then add the grouper fillet, tofu, leek, Chinese leaf, beansprouts and shiitake mushrooms. Cover and cook over a medium heat for 10 minutes.
  4. Uncover and add the soy sauce, ginger and mooli. Serve immediately in warmed bowls.

Note:

  • 420 kcal in total; 210 kcal per bowl.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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