Fish Head Soup with Ginger and Lemongrass

This Fish Head Soup is a delightful blend of traditional flavors and a hint of creativity, showcasing the rich umami of fish heads balanced with fragrant ginger and lemongrass. The dish is simmered to perfection, producing a nourishing broth that is both comforting and invigorating. Perfect for pescatarians, this soup is light yet packed with flavor, making it an ideal starter or main course.

Ingredients:

• 2 fish heads (preferably snapper or grouper)
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 stalks lemongrass, smashed and cut into pieces
• 4 cups fish stock or water
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium tomato, chopped
• 1 cup mushrooms, sliced
• 1 cup bok choy or spinach
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, ginger, and lemongrass, and sauté until fragrant and the onion is translucent.
2. Add the fish heads to the pot and gently stir for about 2 minutes.
3. Pour in the fish stock or water, and bring to a simmer. Add the fish sauce, salt, and black pepper.
4. Let the soup simmer for about 20-25 minutes, allowing the flavors to meld and the fish heads to impart their richness.
5. Add the chopped tomato and sliced mushrooms, and cook for an additional 5-10 minutes until the mushrooms are tender.
6. Finally, stir in the bok choy or spinach and cook for another 2 minutes until wilted.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges on the side.