Tangy Spicy Tuna Head Soup with Starfruit

Spicy Tamarind Fish Head Soup with Starfruit

Dive into the delightful flavors of Southeast Asia with this Spicy Tamarind Fish Head Soup with Starfruit, a dish that perfectly balances tangy, spicy, and savory notes. This recipe features the rich and meaty head of a tuna fish, combined with aromatic spices and the unique flavor of starfruit, making it a memorable addition to any meal. Whether you’re looking to impress at a family gathering or enjoy a comforting bowl on a chilly day, this soup is sure to be a hit.

Ingredients:

• 1/4 of a tuna fish (including the head)
• 8 starfruits (sliced)
• 5 large shallots (sliced thinly)
• 4 large garlic cloves (crushed and roughly chopped)
• 15 red bird’s eye chilies (whole, adjust to taste)
• Salt, to taste
• Sugar, to taste
• 500 ml water

Instructions:

1. Prepare the Fish:

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   • Clean the tuna fish thoroughly and cut it into five pieces, including the head. Ensure that the gills are removed from the head without damaging its shape. Rinse any organs that might cause bitterness.

2. Fry the Fish:

   • Heat a little oil in a pan and fry the fish pieces and head until they are half-cooked. This step will add depth to the flavor of the soup.

3. Prepare the Aromatics:

   • While the fish is frying, prepare the base of the soup. Crush the garlic and chop it roughly. Slice the shallots thinly and cut the starfruits into diagonal slices. Keep the bird’s eye chilies whole for a more pronounced heat.

4. Sauté the Base Ingredients:

   • In a separate pot, heat a small amount of oil over low heat. Add the crushed garlic and sauté until aromatic. Add the shallots and continue to cook until they soften. Follow with the chilies and starfruit, cooking until the starfruit starts to change color.

5. Simmer the Soup:

   • Add 500 ml of water to the pot and bring to a boil. Once boiling, gently add the fried fish pieces and head. Do not wait for the water to come to a boil again; simply stir to ensure the fish is evenly cooked and coated with the flavors. Make sure to turn the fish pieces occasionally to cook both sides thoroughly.

6. Season the Soup:

   • Once the soup has reached a rolling boil, season with salt and a bit of sugar to balance the flavors. Taste and adjust the seasoning if necessary. The soup is ready when the tanginess, spiciness, and savory flavors meld together with the aromatic scent of the fish.

7. Serve:

   • Turn off the heat and transfer the soup to a serving bowl. This dish is best enjoyed with family and friends, alongside rice cakes and crispy rice crackers. For an extra kick, crush some of the bird’s eye chilies into the soup before serving to intensify the heat.

Enjoy this rich and flavorful Spicy Tamarind Fish Head Soup with Starfruit, and savor the blend of tangy, spicy, and savory notes in every spoonful!