Fish Head Soup with Black Pepper

Ingredients:

1 (1kg) fish head, sea bream or threadfin
1 tsp black peppercorns, grind coarse

For frying:
3 shallots, chop fine
1 red chilli, chop fine
1cm slice ginger, chop fine
2 cloves garlic, chop fine

1 stalk spring onion, cut into 1cm lengths
1 stalk coriander leaves, chop coarsely
4 cups water
salt to taste
2 heaped tbsp black fungus, soak, clean, remove hard stumps and drain
½ bundle bean thread vermicelli, soak and cut into shorter lengths
2 tomatoes, cut into wedges
2 tbsp oil


Method:

Cut fish head into large pieces, wash well and rub with black pepper. Heat oil, add ingredients for frying. When fregrant, add spring onion and coriander leaves. Stir then add water, salt, black fungus and vermicelli. When water is boiling, add fish head, cover pot and simmer. When almost cooked, add tomato wedges.