Ingredients:
2-5 lb grouper head
2 tbsp olive oil
2 tbsp canola/vegetable oil
1/2 white onion - chopped
1 to 1/2 leek - sliced into circles
whole head of garlic - peeled and smashed
1 to 3 chilli pepper if you want
1 cup enoki mushrooms
1 cup chopped water chestnut
1 cup bamboo sliced like match sticks
2 cup bean spouts
fresh lemongrass - to taste
1-3 tbsp fish sauce to taste (pungent distilled anchovy sauce. Squid brand fish sauce is the best around)
1 cup cherry tomatoes halved or a small tomato sliced
1 cup quartered Yukon gold potatoes
Step:
Clean the head and scrub off all the slime. Remove the fins and gills completely. Brine the fish head in very salty water for ~30 min. This will keep it from turning slimy while cooking.
In a large pot heat olive and canola oil and then add onion, leeks (save some of the green part for later as it will loose its color), garlic, and chilli peppers. Cook until they just start to brown. Stir often.
Add fish head and water to pot. Add enough water to cover the fish head 1/2 to 2/3. Add lemongrass and at least 1 tbsp fish sauce. Cook for 20-30 minutes depending on size of fish head.
When the skin peels back on the side of the fish head facing up and you can easily pull the meat out with a fork it is ready to be removed from the pot. Put the fish head on a cutting board and pull out all of the meat that you can and discard the rest of the head.
Put the head meat back into the pot with the chestnut and bamboo and simmer 5 minutes.
Add the remaining leek greens, bean sprouts, tomatoes, mushrooms and another 1 tbsp of fish sauce and cook briefly. Be careful not to overcook the veggies.
Serve hot and garnish with plenty of cilantro and a wedge of lime. Rice crackers perfectly compliment this soup.
we use a large breaking knife and a rubber mallet…Ill make a video of splitting and removing the gills. Then we will show you how to skin a whole triggerfish
.
PROUD YANKEE
Oyster Baron
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Look good. I’ve made a thai style fish head soup with lemongrass, thai basil, ginger, scalions, cocnut milk, etc. So much meat on a grouper head it’s a shame some people waste them.
Please do post this. I use heavy wire cutters and it’s still alot of work to remove the gills without shredding a few knuckles. For those who don’t know, you have to take them out or they make everything snotty.
quote:Originally posted by sellsfish
we use a large breaking knife and a rubber mallet…Ill make a video of splitting and removing the gills. Then we will show you how to skin a whole triggerfish
.
PROUD YANKEE
Oyster Baron
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
