Fish head soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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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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May 17, 2004  Print This Post   
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Comments

3 Responses to “Fish head soup”
  1. Charles jr says:
    January 31, 2007 at 5:41 am

    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

    Reply
  2. Susan says:
    October 7, 2009 at 7:27 am

    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.

    Reply
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