Singapore Fish Head Soup Recipes

SINGAPOREAN FISH HEAD CURRY

Steps:

• Wash the fish head or fish steaks and pat dry. Keep aside.
• Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
• Cool slightly then pulse in a food processor to create the paste.
• In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
• Add the curry paste and stir fry till fragrant and cooked.
• Add the onions and stir fry briefly for about one minute.
• Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
• Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
• Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
• Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
• You may add more liquid if there is not enough gravy.
• Serve with steaming hot rice.

SINGAPORE FISH HEAD SOUP RECIPE

Steps:

• Rinse the fish head thoroughly under cold running water, being sure that no blood remains in the gills. Pat dry, then dust the fish head with cornstarch to coat it lightly. Heat a stockpot over medium heat until hot. Add the oil and swirl to coat the bottom. Add the fish head, green onions and ginger. Cook until the fish head is light brown, about 2 minutes per side. Set the fish head aside. Pour the water into the pot and bring to a boil. Adjust the heat so the liquid is simmering and cook for 45 minutes. Meanwhile, prepare the Seasonings: Stir the soy sauce, fish sauce, sesame oil, salt and pepper together in a small bowl until the salt is dissolved. For the Soup: Strain the stock and discard the solids. Return the stock to the pot, it will be creamy white. Bring a pot of water to a boil, stir in the rice noodles and cook until al dente (tender but firm), 4 1/2 to 5 minutes. Drain, rinse and drain thoroughly. Lay the noodles out on a cutting board and cut them in half crosswise. Reheat the stock to simmering, add the seasonings and fish slices and simmer until the fish is cooked, 1 1/2 to 2 minutes. Add the noodles and simmer just until heated through, about 30 seconds. Ladle into individual serving bowls and garnish with the green onions and cilantro. This recipe yields 4 servings.