Huta (fish Head Stew)
Huta, or Fish Head Stew, is a traditional dish from the Batak Cuisine of Indonesia. This hearty and flavorful stew is made with fish heads, vegetables, and aromatic spices, creating a comforting and satisfying meal.
Ingredients
- 4 fish heads
- 2 tomatoes, chopped
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 lemongrass stalk, bruised
- 1 inch ginger, sliced
- 1 turmeric leaf, torn
- 4 cups water
- Salt to taste
- 1 tablespoon cooking oil
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the onion, garlic, ginger, and red chilies. Sauté until fragrant.
- Add the fish heads and cook for 5 minutes, turning occasionally.
- Pour in the water and add the tomatoes, lemongrass, and turmeric leaf.
- Season with salt and let the stew simmer for 1 hour.
- Once the fish heads are tender, the stew is ready to serve.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Serving bowls Soup ladle
Serving suggestions
Serve the Huta hot with steamed rice and a side of sambal for an authentic Batak meal.
Tips & tricks
For a richer flavor, you can also add coconut milk to the stew.
Cost
$10