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Collagen-Rich Fish Bone Broth

Servings 4

Ingredients

  • Neutral cooking oil (for frying)
  • Fresh ginger, sliced (use generously)
  • Spring onions (scallions) cut into sections
  • 2–3 lbs wild fish bones (halibut and salmon are best; include heads and jaw if available)
  • White pepper
  • 8–10 cups filtered water

Optional additions (choose one):

  • Asian pear, red apple and tremella (soaked in advance)
  • White daikon radish sliced or shredded
  • Papaya

Instructions

  • Build the aromatic base. Heat oil in a large wok or pot over medium heat. Add a generous amount of sliced ginger and spring onions. Sauté until fragrant.
  • Lightly fry the fish bones. Add the wild fish bones (including heads and jaw if available) and lightly fry in the oil. Sprinkle with white pepper. Cook until the bones turn lightly golden.
  • Create the broth. Add enough filtered water to fully cover the bones and create a broth. Bring to a gentle boil.
  • Add your chosen ingredient. Add one of the following:
    • Asian pear, red apple and pre-soaked tremella
    • White daikon radish (sliced or shredded)
    • Sliced papaya
  • Simmer slowly. Reduce heat and simmer gently for 3-4 hours, allowing the broth to develop depth and richness. Skim any impurities that rise to the surface.
  • Strain and serve. Strain the broth and serve warm.