Fish Head Soup

Main Ingredients

  • 1 fish head
  • 1 cup bumbu gede (see pantry)
  • 2 tablespoons tamarind juice to marinade the fish head
  • 1 liter fish stock
  • 4 pieces red bird’s eye chillies, bruised
  • 1 medium green tomato, sliced
  • 1 medium red tomato, sliced
  • 2 stalks lemongrass, bruised
  • 2 pieces salam leaves
  • 2 pieces lime leaves

Seasonings

  • Salt to taste
  • White pepper powder to taste
  • 1 lime, juiced
  • 1 tablespoon tamarind juice

Finishing ingredients

  • 1 wedge green tomato, sliced
  • 1 wedge red tomato, sliced
  •  ½ long red chilli, sliced
  • 3 sprigs fresh Thai basil

Garnish

  • Lime cheek
  • Sprig Thai basil

Method

  • Marinade the fish head with half of the bumbu gede and tamarind juice for 20 minutes – 1 hour.
  • Meanwhile boil the fish stock in a sauce pan and then add in the marinated fish head and another half of the bumbu gede.
  • Then add in bruised red bird’s eye chillies, sliced green and red tomato, bruised lemongrass, salam leaves and lime leaves.
  • Cover the sauce pan with lid and continue to simmer for 20 minutes.
  • When the fish head is cooked around 20 minutes and to finish add in a little bit more of sliced green and red tomato, sliced long red chilli, fresh lemon basil and add seasonings, fresh lime juice, salt, white pepper and tamarind juice.
  • Stir for a while and ready for plating.
  • Garnish with a lime cheek and a sprigs of fresh Thai basil.

PANTRY

Bumbu Gede

Ingredients

  • 3 knobs galangal, peeled
  • 1 knob turmeric, peeled
  • 4 small knobs kencur, peeled
  • 1 knob ginger, peeled
  • 10 pieces lemongrass
  • 2 pieces red chilli
  • 4 pieces shallot
  • ½ cup garlic
  • 3 pieces candlenut
  • 1 tablespoon coriander seeds
  • 1 tablespoon black pepper
  • 1 tablespoon dried shrimp paste
  • 4 pieces long pepper
  • 1 teaspoon cloves
  • 10 tablespoons wewangen
  • 2 pieces salam leaves

Method

  • Roast the dry spices together and grind to a fine powder.
  • Roughly chop the rest of the fresh ingredients, dried shrimp paste and candlenut, except salam leaves.
  • Blend or pound in a mortar and pestle, until you have a medium fine paste.
  • Then fry out the paste with oil and salam leaves until fragrant.
30 minutes
2 portion