Fried Salmon Fish Head Soup

Ingredients:
Salmon fish head + fish bones
2 thumb sized ginger ~ sliced
2 cloves garlic ~ smashed
1 silken tofu ~ cut cubes
1 tbsp black peppercorn ~ crushed
1 bird's eye chili (Optional)
Hot boiling water ~ Very Important
Thumb sized rock sugar ~ Very Important
1 tbsp fish sauce
2 tbsp Shao Xing wine / Chinese cooking wine
3 tbsp green lime juice (Optional)
Dash of pepper
Salt to taste

Garnish
Spring Onions
Coriander

Directions:

1. Boil a pot of water, we need hot BOILING water!
2. In a wok, heat oil & fry the ginger & garlic till fragrant.  Then add in fish head & bones; fry for 5-7 mins or until the fish well fried.
3. Add in the "HOT BOILING" water until the water covers the fish head & bones for milky looking fish soup.
4. Add black peppercorn; turn fire to high heat & let it boil for 10 mins.  Then add tofu & low to medium heat & boil for another 10 mins.  Remove any scums & oil floated on top of the soup during boiling process.
5. Add shao xing wine, rock sugar, fish sauce, bird's eye chili, lime juice & salt.  Cover lid & continue to boil for another 10 mins.  Taste the soup & add more salt if needed.  Once it is okay, heat off & serve with rice vermicelli noodle, garnish with spring onions & coriander.

PS: I added some condense/fresh milk for the soup to be milky.