|
1 (850g)
1 teaspoon
1 liter
2 cm
3 stalks
4 cm
1/2 tablespoon
200 g
3
8
4
25 g
1
|
Snapper or Grouper Head
Vinegar
Water
Galangal, bruised
Lemon grass, bruised
Ginger, bruised
Salt
Tomatoes, each cut into 4-6 pieces
Spring onions, cut into 3 cm lengths
Unpeeled shallots, roasted, peeled and
thinly sliced
Red chilies, sliced
Basil leaves
Lime, extract juice
|
Method :
- 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.
|