Ingredients with Measurements:
- 1 whole fish head (preferably red snapper or grouper)
- 1 can of pineapple chunks (drained)
- 1 onion (chopped)
- 3 cloves of garlic (minced)
- 2 red chili peppers (sliced)
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 2 cups of water
- 1 stalk of lemongrass (bruised)
- 3 kaffir lime leaves
Special equipment needed:
- Large wok or pot
- Wooden spoon or spatula
Step-by-step instructions:
1. Clean the fish head thoroughly and cut it into several pieces.
2. Heat the oil in a wok or pot over medium heat.
3. Add the chopped onion, minced garlic, and sliced chili peppers. Stir-fry until fragrant.
4. Add the fish head pieces and stir-fry for a few minutes until they turn slightly brown.
5. Add the tamarind paste, palm sugar, and salt. Stir well.
6. Pour in the water and add the lemongrass and kaffir lime leaves. Bring to a boil.
7. Reduce the heat and let it simmer for 10-15 minutes until the fish is cooked through.
8. Add the pineapple chunks and stir gently.
9. Simmer for another 5 minutes.
10. Remove from heat and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 10g
Protein: 20g
Carbohydrates: 10g
Sodium: 500mg
Substitutions for ingredients:
- Fish head can be substituted with fish fillets or shrimp.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as eggplant, okra, or tomato.
- Use different types of fish or seafood.
- Adjust the level of spiciness by adding more or less chili peppers.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the seasoning to your taste.
- Serve with a side of sambal or chili sauce for extra heat.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the dish is too sour, add more sugar to balance the flavor.
- If the dish is too spicy, add more pineapple or coconut milk to mellow out the heat.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Kari Kepala Ikan is a traditional Malaysian dish that is commonly served during special occasions and celebrations.
Flavor profiles:
The dish has a sweet and sour flavor with a hint of spiciness from the chili peppers.
Serving suggestions:
Serve hot with steamed rice and a side of sambal or chili sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian