Fish Head Soup

Clean and peel ginger, sweet onion and garlic

Slice ginger into ~2mm thick discs

Dice the two sweet onions, keeping one separate

Mince garlic cloves

Dice both tomatoes, keeping one separate

Add 2 tbsp of grapeseed oil to wok and heat on medium (~5)

Once the oil is hot, add all the ginger discs and the diced onion half. Stir until the scent of the ginger is noticable.

Add one of the diced tomatoes and the minced garlic. Saute for about a minute.

Crank up the heat to medium-high (~7). Add the salmon head and cook for 5 minutes on each side of the head.

Add 2L of the water. Mix well. Bring to boil, while continuing to stir. Keep stirring for about 10 minutes after boil.

Turn heat down to medium-low (~2-3). Add salt, pepper, tomato paste, shoyu, rice vinegar, turbinado, turmeric, and paprika. Mix very well and simmer for 2 minutes.

Remove from heat. Strain mixture into large stockpot until only broth remains. Discard the head mix.

Mix the final liter of water and the sesame seeds with the broth in the stockpot until blended. Keep heated on low, covered.

In fry pan, heat the olive oil on medium heat (~5)

Add remaining diced sweet onion to fry pan. Saute for 3 minutes.

Add remaining diced tomato to fry pan. Continue to sautee for another 2 minutes.

Remove sauteed sweet onions and tomatoes from the pan, and put in bowl. Set aside. Ensure there is still residual oil in the pan.

Add green onion stalks to pan and sautee on medium high (~7-8) for about a minute on each side.

Remove green onion stalks from fry pan, and put in stockpot, alongside the sauteed sweet onions and tomatoes in the bowl. Keep stockpot heating on low, covered.

Add the remaining tbsp of grapeseed oil to fry pan. Heat on medium (~4-5).

Once oil is heated, Add salmon fillets, and cook about 3 minutes on each side.

Once salmon is cooked, remove from fry pan, and add to stockpot, and stir well enough to break salmon into small chunks. Cook on low for another 10 minutes.

Remove stockpot from heat.

Slice nori sheet into strips, about a half-inch wide. Length should be a few inches long.

Serve the soup, and top with nori