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Bagok Fish Head / 王成鱼头
Bagok Fish Head / 王成鱼头
Bagok Fish Head / 王成鱼头
Bagok Fish Head / 王成鱼头

Bagok Fish Head / 王成鱼头

RM1.60
  • 1.8kg
  • 2.0kg
  • 2.4kg
  • 2.6kg
  • 3.0kg
  • 3.2kg

Curry Fish Head

 

Step by Step

  1.  Heat oil over high heat in a large heavy-based frying pan . Cook the eggplant wedges on both sides until golden and tender, then remove and set aside.
  2. Reduce the heat to medium, add oil to the pan, then add the lemongrass and curry leaves and cook for 3 mins. 
  3. Add the curry paste and curry powder stirring continuously for another 5-6 minutes or until darkened in colour and the oil starts to separate from the paste. Add the coconut milk, sugar, salt and water and bring to the boil.
  4. Add the fish head, cover and simmer over low heat for 8-10 minutes or until the fish is cooked through. Stir in the tomato and cooked eggplant, remove from the heat and serve scattered with coriander leaves.

 

Source :

https://www.sbs.com.au/food/recipes/singaporean-fish-head-curry

http://www.indobase.com/recipes/details/fish-head-curry.php

 

Wild Caught 野生捕捞

The meat has a delicate flavor, with firm, pure white flesh. It's suitable for all cooking methods but should be savored as a premium fillet and cooked in an appropriate fashion

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