• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1 small garoupa fish head, halved
  • 1 long brinjal, cut into thick slices
  • 3 long beans, cut into 4cm lengths
  • 1 tomato, cut into wedges
  • 1 onion, cut into wedges
  • 5-6 bird´s eye chillies, smashed
  • 2 stalks lemon grass, smashed
  • 1 stalk curry leaves
  • 3 kaffir lime leaves
  • 50ml thick coconut milk
  • 50ml evaporated milk
  • 300ml fresh chicken stock
  • 5 tbsp oil
  • Spice ingredients (A):
  • 8 shallots
  • 3 cloves garlic
  • 2 tbsp chilli paste
  • 2 tbsp fish curry powder
  • 2 tbsp tom yam paste Seasoning (B)
  • 1 tsp sugar
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1/2 tsp chicken stock powder
  • 1/2 tsp anchovy stock powder

Instructions

  1. Deep-fry fish head halves until golden brown. Dish out and put aside.
  2. Heat oil in a wok, sauté lemon grass and curry leaves until fragrant.
  3. Add spice ingredients (A) and continue to fry until aromatic and oil rises.
  4. Add fresh chicken stock, bird's eye's chillies, brinjal and long beans. Bring to a simmering boil.
  5. Add coconut milk, evaporated milk, seasoning, kaffir lime leaves, onion and tomato. Cook to a boil then add in fish head. Bring to a quick boil once again. Dish out and serve immediately.

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