Not everyone will find this dish appealing but if you are a true blue Malaysian, chances are you are just like me, and a good Fish Head Curry or Asam Pedas Fish Head is a delicacy.
And so tonight I was missing a taste of home and we haven't had our family favorite Masak Lemak Kuning in a while....and voila dinner is served!
The advantage of living in a country where fish heads are dumped into a hole and buried after the fish is filleted is just that...zero demand for this delicacy and if it was offered for sale, it would only cost a mere dollar or two. Ka-ching! What a bargain!
Just in case you are game enough to try this, here is the recipe.
Half a fish head (mostly sold in halves, if not have the fish sliced in half)
1 can coconut milk
1 stalk lemon grass
2 tbsp Blended chili paste
Salt to taste
1 inch Turmeric (peeled and pounded into a paste)
Lemon/Lime juice
Method
Add all ingredients except the lime juice into a pot big enough to fit your fish head. Keep stirring until the oil separates and forms a oily film on the top layer. This will take about 30 minutes of constant stirring on medium heat.
After 15 minutes, turn the fish head and keep stirring for another 15 minutes and once cooked, take off the heat and add lime juice. Serve with white rice.
Note: Although the whole fish head is a delicacy but the best part of the fish head is the eye!
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