After being transformed into dishes like yellow-seasoned red snapper heads, red snapper head goulash, spicy sour red snapper heads, and red snapper head soup, red snapper heads are delicious. The flesh of the red snapper’s head is chewy. Even the spaces between the fish head’s bones are filled with meat. It’s what consumers prefer. Depending on size and quality, red snapper heads range in price from IDR30,000 to IDR75,000 per kilogram.

How to cook red snapper heads

Ingredients
– Red snapper heads
– Cooking oil – minced garlic
– Chopped onion
– Sliced ginger
– Chopped red chili peppers (optional, for spice)
– Chopped tomatoes
– Tamarind paste or tamarind juice
– Water – salt and pepper
– Lime or lemon wedges (for serving)

Instructions

1. Clean the red snapper heads: Rinse the red snapper heads thoroughly under cold water and pat them dry using paper towels. Ensure that they are clean and free from scales.
2. Heat cooking oil: In a large skillet or frying pan, heat cooking oil over medium high heat.
3. Saute aromatics: Add the minced garlic, chopped onions, and sliced ginger to the hot oil. Sauté until they release a delightful aroma, and the onions become see-through.
4. Add chili peppers (optional): If desired, include the chopped red chili peppers to the skillet with the aromatics and sauté them for a minute.
5. Add tomatoes: Add the chopped tomatoes to the skillet and continue cooking until they soften and release their juices.
6. Tamarind flavor: Incorporate tamarind paste or tamarind juice to the pan. The quantity is flexible, allowing for customization to suit individual taste. This will introduce a zesty, sour note to the dish.
7. Add water: Pour in enough water to create a sauce that will simmer the red snapper heads. Adjust the quantity based on desired sauce consistency.
8. Season: Season the sauce with salt and pepper according to taste. Keep in mind that the fish heads will absorb some of the flavors, so it is important not to overseason at this stage.
9. Simmer the heads: Gently place the red snapper heads into the sauce, ensuring they are mostly submerged. Cover the skillet with a lid and let them simmer for approximately 10-15 minutes, or until the fish is fully cooked and flakes easily with a fork.
10. Serve: Once the red snapper heads are cooked, transfer them to a serving plate. Pour the sauce over them and garnish with lime or lemon wedges.
11. Enjoy: Traditionally, red snapper heads are served with steamed rice. Squeeze some lime or lemon juice over the fish to enhance the flavors and savor your meal.