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Ingredients :
850 g snapper fish head
1 teaspoon vinegar
1 liter water
2 cm galangal, bruised
3 stalks lemon grass, bruised (white
part only)
4 cm fresh ginger, bruised
200 g tomatoes, cut into 4 pieces
4 scallions, cut into 3 cm lengths
8 unpeeled shallots, roasted, peeled
and thinly sliced
5 red chilies, sliced
25 g basil leaves
1 lime juice extract
Salt to taste
Method :
Wash the fish head and pat dry with paper
towel. Rub the fish head with 1 teaspoon of vinegar and set aside to
stand for 30 minutes. Wash and drain. Bring a pot of water to the boil
with galangal, lemon grass and ginger. Add salt to taste. After a few
minutes, add in the fish head, scallions, shallots and tomatoes. Allow
to simmer. Add sliced chilies and basil leaves then the ingredients are
almost cooked. Reduce to low heat and simmer. Before removing from the
heat, season and add lime juice to taste.
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