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

  • 1/2 a fish head (garoupa), cleaned
  • Salt and pepper to taste
  • Tapioca flour for coating
  • 600ml water
  • 100g cauliflower, cut into florets
  • 5 oyster mushrooms
  • 1 small tomato, cut into wedges
  • 2-3 tbsp lime juice
  • 2 stalks coriander, roughly chopped
  • Ingredients A:
  • 2 stalks lemongrass, crushed
  • 4 shallots
  • 3 slices galangal
  • 3 kaffir lime leaves, lightly crushed
  • 4 bird´s eye chillies, lightly crushed
  • 2 stalks coriander root, lightly crushed
  • Ingredients B:
  • 2 tbsp tom yam paste
  • 1 tbsp evaporated milk
  • 3 tbsp fish sauce
  • 1 tsp chicken stock powder
  • 1/2 tsp sugar or to taste

Instructions

  1. Lightly season the fish head with salt and pepper.
  2. Coat the fish head with tapioca flour, then deep fry in hot oil until golden and cooked through.
  3. Bring the water to a boil.
  4. Add ingredients A and simmer for 5 to 10 minutes until the stock is fragrant.
  5. Add ingredients B, cauliflower, oyster mushrooms, tomato, and fish head.
  6. Bring to a brief boil again.
  7. Add the lime juice and coriander.
  8. Close the pot and steep for 2 to 3 minutes before dishing out.
  9. Serve immediately.

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