Red Grouper Curry Fish Head

Curry fish head, anyone? One of the best ingredients is the tropical marine waters red grouper fish head.

Fish head is usually avoided because of the lean meat it contains. Nonetheless, it has the best tasting, most flavourful part of a fish, offering a diversity of texture unequalled by the awesome smoothness belly meat of top grade groupers. Fish lips, meat in the jaw bones, gelatin-like skin meat on the gill flips and the coveted fish eyes.

Best cooked by a quick frying of flour coated fish head and finished to simmered tenderness in a coconut curry sauce.

When in Singapore, visit the Newton Hawker Centre and ask for a bowl of red grouper curry fish head.