Gulai Kepala Ikan
Servings 0
Ingredients
- 1.3 kg salmon/trout head red snapper is what we normally use in Indonesia
- 1/3 c lemon juice
- 1/2 tsp coriander ground
- 1/4 tsp galangal powder
- 1/4 tsp ground ginger
- 1/4 tsp cayenne powder
- 1/4 tsp sweet paprika powder
- 1/8 tsp turmeric powder
- 3 kafir lime leaves
- 2 Indonesian salam leaves
- 1 lemongrass
- 1/2 of a large onion
- 4 garlic
- 3 red bird eye chilies
- 1/4 c canola oil
- 1/4 c water
- 1 can coconut milk
- 1/2 can water
- 1 tbsp + 1/2 tsp chicken bouillon powder
- A handful of basil leaves
Instructions
- over cleaned (washed and gil removed) fish head in lemon juice, let stand 15-20 mins
- In a food processor, make paste out of garlic onion, bird eye chilies, water and oil
- Place spices and leaves plus lemongrass in a pot/wok/pan
- Pour in paste, cook til bubbly and fragrant
- Add in fish head, flip to coat, cook for 2-3 mins
- Pour in coconut milk, water, and season with bouillon powder. Cover, and cook on low medium heat
- Once boiling, take off lid, add in basil leaves, cover with lid, continue cooking until fish head cooked through (in total it was 45 mins)
- Enjoy with warm rice