Ingredients with Measurements:
- 1 large fish head, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 red chilies, sliced
- 1 tablespoon chili paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 cups water
- 1 cup coconut milk
- Salt and pepper to taste
- 1 lime, sliced
- 1 handful of chopped cilantro
Special equipment needed:
- Large casserole dish with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large casserole dish, heat the vegetable oil over medium-high heat.
3. Add the onion, garlic, ginger, and red chilies. Cook until the onion is translucent.
4. Add the chili paste, soy sauce, fish sauce, and sugar. Stir well.
5. Add the fish head pieces and stir to coat with the sauce.
6. Pour in the water and coconut milk. Stir well.
7. Cover the casserole dish with a lid and place it in the oven.
8. Bake for 30-40 minutes, or until the fish is cooked through.
9. Remove from the oven and season with salt and pepper to taste.
10. Garnish with lime slices and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 18g
- Cholesterol: 50mg
- Sodium: 600mg
- Total carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Red chilies can be substituted with jalapeños or serrano peppers.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes.
- Use different types of fish heads such as salmon or tilapia.
Tips and tricks:
- Make sure to remove any bones from the fish head before cooking.
- Adjust the amount of chili paste and red chilies to your desired level of spiciness.
- Serve with rice or bread to soak up the flavorful sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge and cilantro sprig on top.
Garnishes:
- Lime slices and chopped cilantro
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the sauce is too thin, simmer on the stovetop until it thickens.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Fish head soup is a popular dish in many cultures, including Chinese and Filipino cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or bread.
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