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.

Huta (fish Head Stew)

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

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the onion, garlic, ginger, and red chilies. Sauté until fragrant.
  3. Add the fish heads and cook for 5 minutes, turning occasionally.
  4. Pour in the water and add the tomatoes, lemongrass, and turmeric leaf.
  5. Season with salt and let the stew simmer for 1 hour.
  6. 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