Cooking With Elsie - Assam Fish Head

Cooking Date : 15th April 2010

Digital recipe card made with Smilebox What you see this digital recipe card are the ingredient necessary for Assam Fish Head. My 2nd attempt to cook it without Elsie (my in law) around lack of the sour taste of assam and also the chili paste was not mixed properly while frying. I am still finding out what makes a good chili paste mixture and will post it. Because the first attempt, I used Elsie's personal chili paste mixture and Assam taste just right. Preparation Wash the fish head and remove the inner skin near the brain area Sprinkle and apply salt, msg onto the outer and inner part of the fish head Cut up the vegetables (ladyfingers, tomato, lemongrass) For lemongrass, we just need the inner portion so remove the external hard layer then slice to small pieces. Pour coconut milk to mix with assam paste Cooking method Steam Fish Head in boiling water (10-15 mins) After Fish Head is cooked, used the water to boil ladyfingers Stir fry the chili paste till slightly darker red (about 2-3 scoops depending on how spicy u want) After 1 min, add in lemongrass then mix in coconut mixture and stir Leave it  for 1 min, add in 1 teaspoon of salt, 2 1/2 teaspoons of sugar, 1 1/2 teaspoons of msg Pour in the ladyfingers to boil, then add in curry leaves and tomato then leave them to boil further (1-2mins) Taste the mix, if too spicy, you can add sugar. Pour the mix onto the ready steam fish head. Our Ong-Style Assam Fish Head