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
- 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.
