Huta (fish Head Soup)
Huta, or fish head soup, is a traditional dish from the Batak Cuisine of Indonesia. This hearty and flavorful soup is a staple in Batak households and is often served during special occasions and gatherings.
Ingredients
- 1 large fish head, cleaned and cut into pieces
- 2 tomatoes, diced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 stalk lemongrass, bruised
- 4 cups water
- Salt to taste
- Pepper to taste
- 2 tablespoons cooking oil
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the onion, garlic, and red chilies. Sauté until fragrant.
- Add the fish head pieces and cook until they start to brown.
- Pour in the water and add the lemongrass. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Add the tomatoes, salt, and pepper. Simmer for an additional 10 minutes.
- Remove the lemongrass stalk and discard.
- Adjust seasoning if needed, then serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Stove
Serving suggestions
Serve the huta with steamed rice and a side of sambal for a complete meal.
Tips & tricks
For an extra kick of flavor, you can add a squeeze of lime juice to the soup before serving.
Cost
$10