Tom Yam Fish Head

Tom Yam Fish Head


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


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

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