Soups
Reef Fish Head Soup
Ingredients
- 2 large reef fish heads (about 500 g/1 lb total), cleaned
- 1.2 l (5 cups) water
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 1 thumb-sized piece ginger, sliced
- 1 tsp sea salt
- 1 spring onion, chopped, to garnish
Method
- Place fish heads, onion, garlic, ginger and water in a large pot.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes until the meat is tender and the broth is fragrant.
- Season with salt to taste.
- Remove fish heads, pick off the meat, and return the meat to the pot (discard bones).
- Ladle into bowls and garnish with chopped spring onion.
Introduction: Nothing from the catch is wasted in Kiribati, and fish heads — rich in flavour and gelatinous texture — are simmered into a nourishing soup, often eaten by fishing families as a restorative meal after a long day at sea.
Cultural Background: Nothing from the catch is wasted in Kiribati, and fish heads — rich in flavour and gelatinous texture — are simmered into a nourishing soup, often eaten by fishing families as a restorative meal after a long day at sea.
Tips: Skim any foam from the surface during the first 10 minutes of simmering for a clearer broth.
Variations: Some cooks add a splash of coconut cream at the end for a richer broth, or a squeeze of lime just before serving.
Storage: Refrigerate up to 2 days in an airtight container.
Reheating: Reheat gently on the stovetop over medium-low heat until steaming; avoid a rolling boil.
FAQs:
Q: Can other fish parts be used?
A: Yes, fish frames and tails can be added for extra flavour and body.
Q: Is this soup spicy?
A: No, it is mild; add fresh chilli if a spicier version is preferred.
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