Singapore Fish Head Soup Recipes

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SINGAPOREAN FISH HEAD CURRY



Singaporean Fish Head Curry image

My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.

Provided by Pinaygourmet 345142

Categories     Asian

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

1 whole fish heads, cut into 2 or 600 g fish steaks
10 g ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tablespoons curry paste (recipe follows)
3 tomatoes, quartered
6 red chilies, slit into half lengthwise
6 green chilies, slit into half lengthwise
2 -3 sprigs curry leaves
1/2-1 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind paste, diluted with
1/2 cup water
1 cup coconut milk (regular not the lite version)
250 g coriander powder
60 g cumin powder
150 g chili powder
30 g turmeric powder
20 g black pepper
10 g ground fenugreek
5 tablespoons sunflower oil

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.

Nutrition Facts : Calories 554, Fat 30.1, SaturatedFat 10.5, Sodium 650.7, Carbohydrate 71.8, Fiber 20.5, Sugar 19.8, Protein 19.6

SINGAPORE FISH HEAD SOUP RECIPE



Singapore Fish Head Soup Recipe image

Provided by á-174942

Number Of Ingredients 17

FOR THE SEASONINGS:
1 large firm white fish head - (1 1/2 lbs)
Cornstarch for dusting
3 tablespoons vegetable oil
4 green onions trimmed, and cut into 2" lengths
12 slices peeled ginger - (quarter size)
8 cups water
2 teaspoons soy sauce
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly-ground white pepper
FOR THE SOUP:
8 ounces dried rice noodles - (abt 1/4" wide)
1/4 pound firm white fish fillet sliced thinly
2 green onions trimmed, and sliced thinly
1/4 cup cilantro leaves

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.

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