Fish head soup
Ingredients :
1 fish head (salmon, lapu-lapu, maya-maya, tanguigue), cleaned
1 whole garlic, crushed and peeled
2 thumb-sized pieces of ginger, peeled and thinly sliced
2 onions, peeled, halved and sliced
6 c. of boiling water
patis
2 tbsps. of cooking oil
a bunch of sili leaves
Cooking procedure :
Heat the cooking oil in a large deep saucepan or casserole. Saute the garlic and ginger until fragrant. Add the onions and cook, stirring, for another 30 seconds. Pour in the boiling water. Lower the fish head into the hot water. Season with patis. Lower the heat, cover and simmer for about 10-15 minutes, depending on the size of the fish head.
Meanwhile, pick the sili leaves, discarding the stalks.
Check the fish. Add more patis, is necessary. Turn off the heat, add the sili leaves and cover. Leave for another 10 minutes.
Serve hot.
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[...] in a clear broth with leafy green vegetables. I have a few of that in the archive — one with sili leaves and a sinigang version. But I’ve often dreamed of a fish head soup that was more filling, [...]
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I personally have enjoyed 3 small catfish heads in my soup. Their flavor is a very good surprise. Maybe you will try it as well
Hi there, this recipe sounds great. What is sili however? Is there something else I can use if I don’t have sili available? Cheers for sharing this recipe.
Sili is chili pepper.
Hi
This recipe sounds really nice – Ill make it for my girlfriend. What is Patis?
Fermented fish sauce.