70 minutes
A rich and aromatic fish broth from the coastal regions of Burma, featuring fresh fish heads, lemongrass, ginger, and green cayenne chiles.
Fish Heads And Bones, thoroughly rinsed
0 lb
cups
Shallots, sliced
cups
teaspoons
Lemongrass, very thinly sliced
cups
Ginger, sliced
tablespoons
Galangal, sliced
tablespoons
teaspoons
Green Cayenne Chiles
each
Bean Threads, (optional)
0 oz
Napa Cabbage, chopped (optional)
cups
Squid, cleaned and chopped into bite-sized pieces (optional)
0 lb
Coriander Leaves, loosely packed and coarsely chopped
cups
Lime, juiced
each
1. Start the Broth
Place the fish heads and bones in a large pot and add 6 cups of water, the sliced shallots, and turmeric. Bring the mixture to a boil over high heat. Once it starts to boil, reduce the heat to a strong simmer.
2. Prepare Aromatic Paste
While the fish heads are simmering, combine the lemongrass, ginger, galangal, and 1 teaspoon of salt in a mortar or small food processor. Grind or process these ingredients until they form a smooth paste.
3. Add Aromatic Paste
Add the aromatic paste to the pot along with the remaining cup of water, the rest of the salt, and the green cayenne chiles. Bring the pot back to a boil, then reduce to a strong simmer. Let the broth simmer partially covered for about 1 hour.
4. Strain the Broth
After an hour, strain the broth through a fine strainer into another pot, discarding the solids. Taste the broth and adjust the seasoning if necessary by adding more salt to taste.
5. Add Optional Ingredients
If you are using any optional ingredients like bean threads, Napa cabbage, or squid, add them to the pot with the strained broth. Simmer briefly until the squid is tender and the flavors are bright.
6. Finish and Serve
Stir in the chopped coriander leaves and the lime juice just before serving to add a burst of freshness.
Choose firm-fleshed, white fish like snapper, halibut, or cod for the best flavor. Fresher fish will produce a tastier broth.
Add the fish towards the end of cooking to avoid overcooking and ensure it's tender and moist.
Use tamarind paste for sourness and balance it with palm sugar or brown sugar if needed. High-quality fish sauce with only fish and salt listed adds depth.
Add fresh herbs like cilantro or Thai basil at the end, and a squeeze of fresh lime juice before serving to enhance flavor.
Sauté onions, garlic, ginger, and lemongrass until fragrant without burning. Use fresh turmeric for a brighter flavor if available.
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