I just saw this dish on Anthony Bourdain’ “No Reservations” Penang episode. I have access to SO many fish heads as I live near the beach in the Oregon coast.
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You can substitute it with ‘gambooge’( fish tamarind) if available. Alternatively, use lemon juice or sliced tomatoes as suitable souring agents. Different flavour profiles.
That looks delicious! I was just wondering if we could substitute fish pieces instead of the ‘head’ and do we need to steam the pieces too? Thanks for the recipe.
Is this recipe the Assam style or Chinese style or the Malay style? Having lived in Singapore, I know that there are three very different types of fishhead curry but I've only ever had the Chinese one and that's the recipe I'm searching for. Thanks :)
I would say it is more Chinese style with some Of the original Assam style influences . So we steam the fish but instead of using only fish curry powder we use our own spice mixture as well.
Why do you steam the fish head first and then put the cooked (steamed) fish head into the curry for just a few minutes, instead of just putting the raw fish head into the curry and cooking it for 20 minutes in the curry itself?
You may do that if you prefer but i hv found steaming removes any unwanted ‘‘fishiness’’ from the head and also helps to build flavour in the flesh itself. However , It must not be steamed so long that it starts to flake. Timing will depend on the fish head size..
Fish head curry was the result of one Chinese customer in Singapore encouraging an Indian chef to work a fish head he brought to him, into something delightful.
