Friday, May 04, 2018
I have blogged about a few of these ways - Fish Head Pilaf, Squash with Fish Head and Bottle Gourd with Fish Heads. Toasted mung bean lentils serves as a creamy base for fish heads. The whole head is pan-fried to a golden brown crisp before immersing in the lentils to finish cooking.
Served with a steaming bowl of Basmati rice, I need nothing more than some peace and quiet so I can focus on removing the bones which is a huge part of enjoying this dish.