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Fish Head Soup
By poisoneyes | January 24, 2008
Ingredients:
1 (850g) Snapper or Grouper Head
1 teaspoon Vinegar
1 liter Water
2 cm Galangal, bruised
3 stalks Lemon grass, bruised
4 cm Ginger, bruised
1/2 tablespoon Salt
200 g Tomatoes, each cut into 4-6 pieces
3 Spring onions, cut into 3 cm lengths
8 Unpeeled shallots, roasted, peeled and thinly sliced
4 Red chilies, sliced
25 g Basil leaves
1 Lime, extract juiceMethod :
* Rub the fish head with 1 teaspoon vinegar and let it stand for 30 minutes.
* Wash and drain.
* Bring to the boil water with galangal, lemon grass and ginger. Then add salt.
* After a few minutes, add fish head, tomatoes, spring onions and shallots.
* Allow to simmer.
* When the ingredients are almost cooked, add sliced chilies and basil leaves.
* Simmer over low heat.
* Before removing from heat, season and add lime juice to taste.
** Note: You can add sugar if you like. If not fish head is available, use a whole fish.
