Singapore Fish Head Soup Recipes

FISH-HEAD CURRY

Steps:

• Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.
• Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.
• Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.

SINGAPORE FISH HEAD SOUP RECIPE

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.