Ingredients with Measurements:
- 1 whole fish head (preferably red snapper or sea bass)
- 2 stalks of lemongrass, bruised
- 2 kaffir lime leaves
- 2 red chilies, sliced
- 2 cloves of garlic, minced
- 1 onion, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of water
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
- Mortar and pestle (optional)
Step-by-step instructions:
1. Clean the fish head thoroughly and pat dry with paper towels. Cut the fish head into 2 or 3 pieces, depending on the size.
2. Heat the oil in a wok or frying pan over medium-high heat. Fry the fish head pieces until golden brown and crispy. Remove from the wok and set aside.
3. In the same wok, add the garlic and onion. Stir-fry until fragrant and softened.
4. Add the lemongrass, kaffir lime leaves, and sliced chilies. Stir-fry for another minute.
5. Add the tamarind paste, fish sauce, palm sugar, and water. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Simmer for 5 minutes.
7. Add the fried fish head pieces to the wok. Spoon the sauce over the fish head pieces to coat them evenly.
8. Cover the wok and simmer for another 10-15 minutes, or until the fish head pieces are cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium-high heat for frying the fish head
- Low heat for simmering the sauce and fish head pieces
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 6g
- Sodium: 600mg
Substitutions for ingredients:
- Red snapper or sea bass can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice or vinegar.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as sliced bell peppers, carrots, or green beans to the sauce.
- Use chicken or beef instead of fish head.
- Add coconut milk to the sauce for a creamier texture.
Tips and tricks:
- Make sure the fish head is completely dry before frying to prevent splattering.
- Use a splatter screen or lid to cover the wok while frying the fish head.
- Bruise the lemongrass stalks by hitting them with the back of a knife or a rolling pin to release their flavor.
- Adjust the amount of chilies according to your preference for spiciness.
Storage instructions:
- Store leftover Kari Kepala Ikan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Kari Kepala Ikan in a microwave or on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the Kari Kepala Ikan in a large bowl or platter with steamed rice on the side.
- Garnish with fresh cilantro or chopped scallions.
Garnishes:
- Fresh cilantro
- Chopped scallions
- Sliced red chilies
Pairings:
- Steamed rice
- Roti canai (Indian flatbread)
- Papadum (Indian crispy flatbread)
Suggested side dishes:
- Stir-fried vegetables
- Pickled vegetables
- Sambal (spicy chili sauce)
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to thicken it.
- If the fish head pieces are not crispy enough, increase the frying time or use a higher heat.
Food safety advice:
- Make sure the fish head is cooked through before serving.
- Store leftover Kari Kepala Ikan in the refrigerator and consume within 3 days.
Food history:
- Kari Kepala Ikan is a traditional Malaysian dish that originated from the Peranakan culture, which is a blend of Chinese and Malay cultures.
Flavor profiles:
- Spicy, tangy, sweet, savory
Serving suggestions:
- Serve hot with steamed rice and garnishes.
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Region: Malaysian