Fish Head Soup With Coconut Cream
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Fish Head Soup With Coconut Cream

Course Main Course, Soup
Cuisine Asian Fusion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Connie Veneracion

Ingredients

  • 1 to 2 fish heads about 500 grams total weight (I used trevally but salmon head is even better)
  • 4 cloves garlic
  • 2 shallots
  • 1 one-inch piece ginger
  • 3 to 4 finger chilies
  • 2 tablespoons cooking oil
  • patis (fish sauce) or salt, to taste
  • 2 cups coconut cream

Instructions

  • Clean the fish heads; remove the gills (you can ask the fish monger to do this for you). If the heads are rather large, you can chop them into halves.
  • Peel and thinly slice the shallots.
  • Crush, peel and finely mince the garlic (it's easier to peel garlic after crushing the cloves first).
  • Peel and grate the ginger.
  • If you want the chilies to bite but not scorch, slit them open lengthwise and scrape off the seeds (a trick I learned from Nigella Lawson).
  • Heat the cooking oil in a pot that should be wide enough to hold the fish heads in a single layer to ensure even cooking. Add the garlic, shallots, ginger and chilies. Cook until fragrant (about a minute over medium-high heat).
  • Add the fish heads in a single layer. Pour in about a cup of water, season with fish sauce or salt then bring to a boil. Cover and simmer for about 10 minutes (longer if they are rather large). The water need not cover the fish heads -- the heat from the steam is enough to cook them.
  • Turn up the heat to medium and pour in the coconut cream. Bring to a gentle boil. Continue cooking the fish, uncovered, for a few minutes. Taste the soup and add more fish sauce if necessary.
  • With a large spoon or spatula, lift the cooked fish heads and transfer to individual soup bowls. Pour the broth and spices over them and garnish with chopped green onions.