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Malaysian-style Curry Fish Head

Name: Malaysian-style Curry Fish Head
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 3 servings
Cuisine: other
Ingredients: dried chilies; shallot; Garlic; water; meat curry powder; white snapper fish head; okra; Cabbage; Tofu puff; glass noodles (mung bean vermicelli); Coconut milk; Salt; sugar; cornstarch; Cooking oil

groups3 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 30 minsscheduleTotal: 150 minsoutdoor_grillStewedlocal_fire_departmentSpicy

Allergens:warningFishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

schedulePrepare in advance

circleDried chilies need to be soaked for 2 hours in advance until soft2h

Waiting Time

00:00:10

15 dried chilies need to be soaked in water for 2 hours ahead of time until softened
10g glass noodles need to be soaked in water until fully softened

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Watch out

Dried chilies must be soaked long enough until fully soft, otherwise they will be difficult to blend into a smooth paste and affect texture.

Ingredients:dried chilies (15 piece)glass noodles (mung bean vermicelli) (10 g)

Tools:mixing bowl

Preparation

00:00:13

warningStay safe

Do not touch your eyes when handling chilies, wash hands thoroughly after handling.

Cut 15 soaked dried chilies into segments using scissors
Place chili segments, 6 shallots, and 6 garlic cloves into blender
Add 100ml water and blend into a smooth, bright red paste

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Watch out

Make sure to add water when blending, otherwise the dry ingredients will jam the blades and fail to achieve a fine paste.

Ingredients:dried chiliesshallot (6 piece)Garlic (6 cloves)water (100 ml)

Tools:blenderkitchen scissors

Active Cooking

00:00:37

warningStay safe

Hot oil may splatter when frying chili paste, keep a safe distance.

Pour 2 tbsp cooking oil into a wok and add blended chili paste
Stir-fry over medium heat for about 8 minutes until moisture evaporates, oil separates, and fragrant spices are released

local_fire_departmentMedium heat, about 8 mins

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Watch out

Stir continuously while frying chili paste, otherwise the bottom will burn easily and taste bitter.

Ingredients:Cooking oil (2 tbsp)

Tools:wokspatula

Preparation

00:01:05

Sprinkle a pinch of salt on 100g okra and rub with hands to remove fuzz, then rinse clean
Trim stems off okra and cut diagonally into thumb-length pieces
Rinse 100g cabbage and tear into bite-sized pieces
Slice 8 tofu puffs in half and set aside

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Watch out

Do not cut okra too small

thumb-length pieces prevent seeds from falling out and absorb more curry gravy

Ingredients:okra (100 g)SaltCabbage (100 g)Tofu puff (8 piece)

Tools:knifecutting board

Preparation

00:01:40

In a bowl, place 4 tbsp of fried sambal chili paste
Add 2 tbsp meat curry powder and 4 tbsp water
Stir thoroughly with a spoon to form a smooth curry paste

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Watch out

Mix curry powder and chili paste with water thoroughly to prevent clumps when cooking.

Ingredients:meat curry powder (2 tbsp)water (60 ml)

Tools:small bowl

Preparation

00:02:04

warningStay safe

Raw fish head carries bacteria; wash hands and utensils thoroughly after handling.

Season 1 white snapper fish head with 1 tsp salt evenly
Dust with 2 tbsp cornstarch, coating the fish head surface evenly
Rest for a few minutes until the starch layer becomes slightly moist

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Watch out

Rest the coated fish head until starch absorbs moisture, otherwise dry powder will fall off during frying.

Ingredients:white snapper fish head (1 piece)Salt (1 tsp)cornstarch (2 tbsp)

Tools:tray

Active Cooking

00:02:25

warningStay safe

Oil temperature is 210°C; slide fish head gently into wok to prevent dangerous oil splatter.

Heat 500ml cooking oil in a wok to high heat (210°C)
Add fish head and deep-fry over medium-high heat for 2 to 3 minutes
Fry until both sides turn golden brown and crispy, then remove and drain oil

local_fire_departmentMedium-high heat, about 2-3 mins

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Watch out

Oil must be very hot (210°C) to sear the fish quickly, otherwise it absorbs oil and breaks apart.

Ingredients:Cooking oil (500 ml)white snapper fish head

Tools:wokspider strainer

Active Cooking

00:03:05

Heat 1 tbsp cooking oil in wok, add prepared curry paste, sauté over medium heat until fragrant oil separates
Add tofu puffs and stir-fry until they absorb the curry flavor
Add cabbage and stir-fry until evenly coated and slightly softened

local_fire_departmentMedium heat

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Watch out

Sautéing cabbage and tofu puffs first removes raw plant and soy taste.

Ingredients:Cooking oil (1 tbsp)Tofu puffCabbage

Tools:wok

Active Cooking

00:03:35

Pour in 600ml water and bring the soup to a boil over high heat
Add 1/2 tsp salt and 1 tsp sugar to season
Reduce to medium heat and simmer for about 10 minutes until cabbage is translucent and tofu puffs are soft and filled with soup

local_fire_departmentHigh heat to boil, then medium heat simmer for 10 mins

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Watch out

When seasoning, it is recommended to gradually add sugar and salt, testing until you achieve the preferred balance of salty, sweet, and spicy.

Ingredients:water (600 ml)Salt (0.5 tsp)sugar (1 tsp)

Tools:tasting spoon

Active Cooking

00:04:09

Add fried fish head and cut okra into the cooking wok
Continue simmering over medium heat for about 3 minutes until okra turns deep green and fish absorbs curry flavor

local_fire_departmentMedium heat, about 3 mins

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Watch out

Fish head and okra cook quickly

simmer for 3 minutes only to prevent fish from breaking and okra becoming slimy

Ingredients:white snapper fish headokra

Tools:wok

Active Cooking

00:04:56

Pour in 80g coconut milk, stir gently to combine into a smooth creamy curry soup
Add 10g soaked glass noodles, press into broth with spatula, stir until boiling then turn off heat and serve

local_fire_departmentMedium-low heat, turn off once boiling

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Watch out

Do not boil coconut milk vigorously for a long time, otherwise oil will separate and lose creaminess.

Ingredients:Coconut milk (80 g)glass noodles (mung bean vermicelli)

Tools:spatula