Recipe Ingredient
- 1 small garoupa fish head, halved
- 1 long brinjal, cut into thick slices
- 3 long beans, cut into 4cm lengths
- 1 tomato, cut into wedges
- 1 onion, cut into wedges
- 5-6 bird´s eye chillies, smashed
- 2 stalks lemon grass, smashed
- 1 stalk curry leaves
- 3 kaffir lime leaves
- 50ml thick coconut milk
- 50ml evaporated milk
- 300ml fresh chicken stock
- 5 tbsp oil
- Spice ingredients (A):
- 8 shallots
- 3 cloves garlic
- 2 tbsp chilli paste
- 2 tbsp fish curry powder
- 2 tbsp tom yam paste Seasoning (B)
- 1 tsp sugar
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1/2 tsp chicken stock powder
- 1/2 tsp anchovy stock powder
Instructions
- Deep-fry fish head halves until golden brown. Dish out and put aside.
- Heat oil in a wok, sauté lemon grass and curry leaves until fragrant.
- Add spice ingredients (A) and continue to fry until aromatic and oil rises.
- Add fresh chicken stock, bird's eye's chillies, brinjal and long beans. Bring to a simmering boil.
- Add coconut milk, evaporated milk, seasoning, kaffir lime leaves, onion and tomato. Cook to a boil then add in fish head. Bring to a quick boil once again. Dish out and serve immediately.
