Tangy Red Snapper Fish Head Soup with Lemongrass and Chili

Red Snapper Fish Head Soup (Sup Kepala Ikan Kakap)

Ingredients

• 1 kg red snapper fish head
• 2 slices of ginger
• 10 shallots, sliced thick
• 3 cloves of garlic, crushed and finely chopped
• 1 packet of ground white pepper (Ladaku)
• Sugar and salt to taste
• Seasoning (Royco) to taste
• 2 starfruit or 2 tomatoes
• 100 grams of whole bird’s eye chilies (rawit setan)
• 5 stalks of lemongrass, use only the tips, crushed
• Lime (for serving)

Preparation Steps

1. Prepare the Fish Head:

   • Clean and rinse the red snapper fish head thoroughly. Set it aside.

2. Boil the Water:

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   • In a large pot, bring 1 liter of water to a boil.

3. Cook the Soup:

   • Add the fish head to the boiling water.
   • Add the sliced shallots, chopped garlic, ginger slices, and crushed lemongrass stalks.
   • Add either the starfruit or tomatoes and the whole bird’s eye chilies.
   • Season the soup with sugar, salt, a bit of seasoning (Royco), and a packet of ground white pepper (Ladaku).

4. Simmer Until Done:

   • Let the soup simmer until the fish head is tender and the flavors have melded, and the liquid has slightly reduced.

5. Serve:

   • Remove the pot from the heat.
   • Serve the soup hot, accompanied by slices of lime for added freshness. If you prefer less tang, you can skip the lime.

Flavor Profile

This soup offers a delightful blend of tangy, sweet, and savory flavors with a refreshing zest from the lime. The whole bird’s eye chilies add a burst of spiciness, making it perfect for any weather, whether it’s a rainy day or a hot afternoon.

Enjoy this flavorful Red Snapper Fish Head Soup, a true comfort dish that brings warmth and satisfaction with every spoonful.