Spicy Jenahak (Silver Snapper, Pek Choe) Fish Head Curry Recipe

Silver Snapper or Jenahak flesh is not so sweet compared to Hong Choe (Red snapper) but it makes a good curry dish. I bought a large fish and cut out the meat to cook for the kids. I guess the best way to eat the head is to cook fish head curry with it! LOL!

Ingredients
Jenahak Fish head, 1pc
Curry powder, 3 tablespoons, add a little water to make a paste
Chilli paste, 2 tablespoons, add into the curry paste
Belachan, 1 teaspoon
Turmeric powder, 1 teaspoon, mix with the curry paste
Curry leaves, 3 sprigs
Shallots, 5 pcs, blended
Mustard Seeds, 1 teaspoon
Halba seeds, 1 teaspoon
Coconut milk, ½ cup
Salt to taste
Okra, 5 pcs
Long beans, 5 pcs, cut into 1 inch length
Assam Keping (Garcinia Atroviridis,
Sour type of fruit), 2 pcs

Heat up wok and put in around 4 tablespoons of vegetable oil. Sauté shallots until fragrant and add in the curry leaves, mustard seeds and halba seeds. Pour in the curry, turmeric and chilli paste mixture. Fry for a short while and add a little water. Put in the assam keping and belachan. Bring to a boil and add in the coconut milk. Put in the jenahak fish head and put a lid over the wok. Let the fish head simmer for a while. Add okra and long beans. Put in salt to taste. Serve with steamed rice or rotis.