Ingredients:

• 1 (850g) Snapper or Grouper Head
• 1 teaspoon Vinegar
• 1 liter Water
• 2 cm Galangal, bruised
• 3 stalks Lemon grass, bruised
• 4 cm Ginger, bruised
• 1/2 tablespoon
• 200 g Salt
• 3 Tomatoes, each cut into 4-6 pieces
• 8 Spring onions, cut into 3 cm lengths
• 4 Unpeeled shallots, roasted, peeled and thinly sliced
• 25 g Red chilies, sliced
• 1 Basil leaves
• Lime, extract juice

How to:

1. Rub the fish head with 1 teaspoon vinegar and let it stand for 30 minutes.
2. Wash and drain.
3. Bring to the boil water with galangal, lemon grass and ginger. Then add salt.
4. After a few minutes, add fish head, tomatoes, spring onions and shallots.
5. Allow to simmer.
6. When the ingredients are almost cooked, add sliced chilies and basil leaves.
7. Simmer over low heat.
8. Before removing from heat, season and add lime juice to taste.

Note : You can add sugar if you like. If not fish head is available, use a whole fish.