Refreshing Pollack Roe Seaweed Soup
Refreshing Pollack Roe Seaweed Soup
A Clean-Tasting Seaweed Soup Featuring Frozen Pollack Roe Fillets
This recipe uses frozen pollack roe fillets to make a delicious seaweed soup. It’s especially refreshing when served cold during the summer. Learn our tip for effectively removing any fishy odor from the pollack roe!
Main Ingredients- 20g dried seaweed
- 1 serving frozen pollack roe fillets
- 4-5 cups rice water (water used to rinse rice)
Seasoning- 2 Tbsp soy sauce for soup
- 1 Tbsp tuna extract
- A pinch of black pepper
- 2 Tbsp soy sauce for soup
- 1 Tbsp tuna extract
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare 20g of dried seaweed. Soak the dried seaweed in lukewarm water for at least 30 minutes until fully rehydrated. Then, rinse it gently 1-2 times under cold running water to remove any sand or impurities. Squeeze out excess water and cut the seaweed into bite-sized pieces. Place the prepared seaweed in a pot, add enough water to cover it, and bring to a rolling boil over high heat.
Step 2
Prepare 1 serving of frozen pollack roe fillets (pre-portioned). Keep them frozen until ready to use for the recipe.
Step 3
Place the frozen, unthawed pollack roe fillets in a large bowl. Pour 4-5 cups of rice water over the fillets. Using rice water helps to neutralize any fishy smell from the pollack roe and adds a deeper flavor to the broth.
Step 4
Let the frozen pollack roe fillets thaw completely in the rice water. (*Tip: This thawing method is also great for making pollack roe pancakes. After thawing in rice water, rinse the fillets under cold water, squeeze out any excess moisture, and then pan-fry for delicious, non-fishy pancakes.)
Step 5
Once the pollack roe fillets are fully thawed, rinse them thoroughly under cold water. Squeeze out any excess water firmly with your hands. Cut the fillets into bite-sized pieces.
Step 6
When the seaweed in step 1 is boiling vigorously, add the prepared pollack roe pieces to the pot. Adding the pollack roe to rapidly boiling soup helps keep the fish firm and prevents it from breaking apart.
Step 7
Now, season the soup with 2 tablespoons of soy sauce for soup, 1 tablespoon of tuna extract, and a pinch of black pepper. If you prefer more saltiness, adjust the seasoning with additional salt at the end. Simmer vigorously over high heat for 10 minutes. This will result in a pollack roe seaweed soup with a wonderfully refreshing and clean taste!
