Ingredients with Measurements:
- 2 fish heads (cleaned and cut into halves)
- 1 can of coconut milk (400ml)
- 1 onion (chopped)
- 3 cloves of garlic (minced)
- 1 thumb-sized ginger (julienned)
- 2 red chili peppers (sliced)
- 2 green chili peppers (sliced)
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Casserole dish
- Stove or oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat the vegetable oil in a pan over medium heat.
3. Add the chopped onions, minced garlic, and julienned ginger. Sauté until fragrant.
4. Add the sliced red and green chili peppers and sauté for another minute.
5. Pour in the can of coconut milk and stir well.
6. Add the fish sauce and soy sauce. Stir until well combined.
7. Season the fish heads with salt and pepper.
8. Place the fish heads in the casserole dish.
9. Pour the coconut milk mixture over the fish heads.
10. Cover the casserole dish with aluminum foil.
11. Bake in the preheated oven for 30-35 minutes or until the fish heads are cooked through.
12. Remove the aluminum foil and bake for another 5-10 minutes or until the top is slightly browned.
13. Garnish with chopped fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 280
- Fat: 21g
- Carbohydrates: 6g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of fish head for this recipe.
- You can substitute the vegetable oil with any cooking oil of your choice.
- You can substitute the red and green chili peppers with any type of chili pepper.
Variations:
- You can add vegetables such as sliced carrots, bell peppers, and zucchini to the casserole dish.
- You can add more spices such as turmeric, cumin, and coriander to the coconut milk mixture.
Tips and tricks:
- Make sure to clean the fish heads thoroughly before cooking.
- You can marinate the fish heads with salt and pepper for a few hours before cooking to enhance the flavor.
- You can adjust the spiciness of the dish by adding more or less chili peppers.
Storage instructions:
- Store any leftover coconut fish head casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the coconut fish head casserole in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the coconut fish head casserole in the casserole dish with a side of steamed rice.
Garnishes:
- Garnish with chopped fresh cilantro.
Pairings:
- Serve with a side of steamed rice and a vegetable dish such as stir-fried bok choy or sautéed green beans.
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy
- Sautéed green beans
Troubleshooting advice:
- If the coconut milk mixture is too thick, you can add a little bit of water to thin it out.
Food safety advice:
- Make sure to cook the fish heads thoroughly to avoid any foodborne illnesses.
Food history:
- Coconut fish head casserole is a popular dish in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
- This dish has a creamy and slightly spicy flavor from the coconut milk and chili peppers.
Serving suggestions:
- Serve the coconut fish head casserole hot with a side of steamed rice and a vegetable dish.
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