We can’t say we’re all on board for this one, but Canada in the Rough chef Michael Higgins swears by it! He promises that some of the best tasting meat on a fish is in the head and collars – would any brave souls out there give this a shot?
Cook Time: 25 minutes
Ingredients
- 1 Fish Head (halved)
- Dusting of Ginger Powder
- Sprinkle of Anise Seeds
- Salt & Pepper
- Sunflower Oil
- Fresh Green Onion (diced)
- Fresh Dill
- Fresh Lime
- Basmati Rice
Asian Dipping Sauce
- Soy Sauce
- Fishing Sauce
- Lime Juice
- Chili Oil
- Hoisin Sauce
- Diced Ginger
Directions
- Pre-heat oven to 400deg Convection.
- Dry fish head, then carefully yet forcefully split head in half. Drizzle oil over fish, making sure there’s a good coating on both sides. Then season both sides with Salt, Pepper, a dusting of Ginger Powder and a sprinkle of Anise Seeds.
- Place in a large Cast Iron Pan meat side down, and cook in oven uncovered for 25min.
- While fish is cooking make dipping sauce by mixing all ingredients together to taste.
- Serve fish over basmati rice with a sprinkle of fresh green onion and dill with a lime wedge on the side.
Recipe by: Michael E. Higgins
