Recipe: Fish Head Stew

Large massive heads of fish calls for traditional Fish Head Stew. It's one of the tasty ways where you can nitpick those meaty parts of the fish, whether be the cheek, forehead and neck (do they even have one?), the sticky, slippery fish lips, cartilage, gelatinous eyeballs (yum!) and all. My grandfather loves fish and he used to make this stew using the whole fish itself. His method was to fry the fish first then, stew it. My version uses the traditional method of simmering it in a tasty Japanese inspired sauce.

Mamsa fish head. Grouper or Lapu-lapu fish head is also ideal since it contains more cartilage and makes the sauce sticky.

I happened to purchase a fresh mamsa fish head (eyeballs still bright and bulging) just enough size for two people. Perfect for me and my husband. Grouper or Lapu-lapu fish head is also ideal since it contains more cartilage and makes the sauce sticky. All you need is the mirepoix of Chinese cuisine which consist of ginger, leeks or green onion and garlic. Soy sauce, sugar, mirin, are also included and a piece of jalapeño for a touch of spiciness.

Preparation Time: 30 minutes
Cooking time: 30 minutes
Serves 2-4 persons

Ingredients:

• 350 grams fish head, cleaned with lemon juice
• 1  two inch ginger , julienned
• 2 cloves garlic, smashed
• 1 large stalk green onions, green separated from the white
• 1 tsp. oil
• 1/4 cup light soy sauce (Kikkoman)
• 1/4 cup mirin
• 1 cup water
• 3 tbsp sugar
• 2 tsp rice wine vinegar (optional)
• 1 piece Jalapeño
• Dash of white pepper

Procedure:
1. Prepare the mirepoix of ginger, green onions and garlic. Slice the green part of the onions in bias. Reserve for garnish. Slice the white part in strips.

argh! I forgot the garlic in the photo again.

2. Heat the oil in pan and sauce the mirepoix until fragrant.

3. Add the fish head.

4. Place the jalapeño on top and add the water, soy sauce, rice wine vinegar and sugar.

5. Cover and simmer for 20 minutes. 

6. Remove cover and reduce the sauce until slightly thickened by rapidly boiling it  on high heat further.

7. Turn off heat and add a dash of white pepper. Transfer to a deep dish and serve warm with lots of rice.

Fish Head Stew