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Fish head soup

Ingredients :

1 fish head (salmon, lapu-lapu, maya-maya, tanguigue), cleaned
1 whole garlic, crushed and peeled
2 thumb-sized pieces of ginger, peeled and thinly sliced
2 onions, peeled, halved and sliced
6 c. of boiling water
patis
2 tbsps. of cooking oil
a bunch of sili leaves

Cooking procedure :

Heat the cooking oil in a large deep saucepan or casserole. Saute the garlic and ginger until fragrant. Add the onions and cook, stirring, for another 30 seconds. Pour in the boiling water. Lower the fish head into the hot water. Season with patis. Lower the heat, cover and simmer for about 10-15 minutes, depending on the size of the fish head.

Meanwhile, pick the sili leaves, discarding the stalks.

Check the fish. Add more patis, is necessary. Turn off the heat, add the sili leaves and cover. Leave for another 10 minutes.

Serve hot.