The Golden Snapper Curry Fish Head is popular in both the Malaysian and Singaporean communities. Whether you’re using a Convotherm mini, a maxx pro or other models in the Convotherm range, follow this recipe to recreate this dish.
Use this recipe with:
Convotherm maxx combi range: Total cook time 43:20
Stage 1 – 100°C, Steam 10 minutes: Fan option 3, Chilled 4°C
Accessories: 1/1 GN Stainless steel pans, unperforated, 40 mm deep – 3004034
Use this recipe with:
Convotherm 4 and maxx pro combi range: Total cook time 53:15
Stage 1 – 100°C, Steam 10 minutes: Fan option 4, Chilled 4°C
Accessories: 1/1 GN Stainless steel pans, unperforated, 40 mm deep – 3004034
Use this recipe with:
Convotherm mini combi range: Total cook time 28:41
Stage 1 – 100°C, Steam 10 minutes: Fan option 2, Chilled 4°C
Accessories: 1/1 GN Stainless steel pans, unperforated, 40 mm deep – 3004034
Ingredients
- 600g Golden Snapper Fish Head (Split up the head into half. Clean up without fish scale)
- 30mL Cooking Oil
- 10pcs Shallot (Finely chopped)
- 2pc Lemongrass (Pounded)
- 20pcs Curry Leaves (Plug and clean)
- 50g Young Ginger (Finely chopped)
- 1pc Eggplant (Cut batonette)
- 1 can Thick Coconut Cream
- 50g Assam Paste (Mix with 100ml water and squeeze out juice)
- 25g Seafood Curry Powder
- 10g Turmeric Powder
- 5g Salt
- 10g Light Soy Sauce
Method
Food Preparation
1. Prepare the sauce in a casserole pot by adding oil, shallot, lemongrass, ginger, curry leaves, curry powder, turmeric powder stir fry till fragrant.
2. Add eggplant and ladyfinger, salt, soy sauce and stir well. Add thick coconut milk, assam juice and bring to boil. Set aside.
Cooking Instruction
3. Steam fish head per cooking profile above.
4. Throw away the liquid residue at the bottom of tray. Add fish head into sauce and bring to boil. Add thick coconut milk, bring to boil and serve.
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