Ingredients:

  • 2 large fish heads (around 900g or 2 lbs, ideally from white fish like cod or snapper)
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced (150g)
  • 3 cloves garlic, minced
  • 1-inch piece ginger, sliced
  • 2 medium tomatoes, chopped
  • 4 cups fish stock or water
  • 1 tablespoon soy sauce
  • 1 teaspoon salt (to taste)
  • ½ teaspoon black pepper
  • 1 bunch of fresh cilantro, chopped
  • Juice of 1 lime
  • Lime wedges (optional garnish)
  • Sliced green chilies (optional garnish)
  • Additional cilantro (optional garnish)

Instructions:

  1. Rinse fish heads under cold water and pat dry. Check for any remaining scales or blood.
  2. Heat vegetable oil in a stockpot over medium heat. Add diced onion, sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and ginger; cook for another minute until fragrant.
  4. Toss in tomatoes and cook until they soften, about 3-4 minutes.
  5. Pour in the fish stock or water, add soy sauce, salt, and pepper. Bring to a boil, then reduce to a simmer.
  6. Carefully add fish heads to the pot. Simmer uncovered for about 20 minutes. Skim off any foam that rises to the surface.
  7. Once cooked, gently squeeze in lime juice. Stir in chopped cilantro, adjust seasoning if necessary.
  8. Ladle soup into bowls, garnish as desired.