Quote:
Originally Posted by momoese
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Quote:
Originally Posted by supermario
uuughh!!!! how do you prepare that? Is it used in a soup??? or deep fried?? Either way... arrrrghhhh!!!
I'll have to rephrase what I said earlier...I'll try anything once while blindfolded!
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Yes, in sour-hot soup. Typically the entire fish head (I believe that that is from a Red Snapper) is halved lengthwise and boiled with vegetables, Daikon radish, taro root, Bilimbi fruit, onions, and long chili peppers(1 or 2). Green tamarind fruits or tamarind tips, or half ripe guavas may be substituted for Bilimbi fruits. With the absence of any of those sour fruits, when we first came to this country, we were using lemon juice in their stead. However, while it satisfied the requirement for the sourness, it also has some sweetness that was somewhat awkward at first. Also, because of oil from the lemon rind, it left a little bit of an after taste. When cooked, the whole thing doesn't really look too bad.
When I was growing up, my Dad and I were the only ones that actually ate the fish eyes (there were 8 of us siblings).
By the way, it really really tastes great!