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Ingredients :
850 g fish head
2 tablespoons desiccated coconut,
roasted and pounded
3 tablespoons cooking oil
1 stalk lemon grass, bruised (white
part only)
1 pandanus leaf, torn and knotted
750 cc coconut milk
5 carambolas, halves
10 salam leaves
Lime juice for rubbing
Salt for rubbing
Spices (ground)
10 dried red chilies
1/2 tablespoon turmeric, chopped
1/2 tablespoon fresh ginger, chopped
8 shallots
4 cloves garlic
1 tablespoon cilantro, roasted
1/2 teaspoon cumin, roasted
1/4 teaspoon aniseed, roasted
1 teaspoon peppercorns, roasted
1 tablespoon dried carambolas
Salt to taste
Method :
Wash the fish head and cut into 4 pieces.
Rub the fish head with lime juice and salt. Set aside to stand for half
an hour. Drain and rub the fish head with pounded coconut. Heat a wok
with oil and saute the ground spices, lemon grass and pandanus leaf
until fragrant. Add coconut milk and allow to simmer. Add the fish head
and carambolas and bring back to boil. Stir from time to time, then add
salam leaves. Simmer until the fish head is cooked and the gravy is a
little oily. Best to serve hot with steamed white rice.
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