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清水エスパルス×東京ヴェルディ

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Fish Head Curry is a vibrant dish that truly embodies the spirit of Southeast Asian cuisine. Imagine tender fish head, usually snapper or grouper, simmered in a rich, tangy coconut curry sauce. The magic lies in the spice blend—Singaporean-style curry powder, chili paste, and fragrant ingredients like ginger and garlic. A touch of tamarind paste adds that signature tang, while creamy coconut milk balances the heat perfectly. As the fish head cooks, it releases its natural sweetness, enhancing the dish's depth. Toss in some potatoes, okra, and eggplant, and you’ve got vegetables soaking up all that flavorful goodness. Serve it with steaming rice or warm roti, and you have a true Singaporean delicacy. Chef Scott Biffin’s version captures the perfect balance of heat, tang, and umami, making every bite a delightful experience. This is a dish that invites you to savor the bold flavors of Singapore!

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