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Jun | Jun & Tonic
@jun.and.tonic

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🐟 HOW TO COOK FISH HEAD 🐡 Across Asia, eating fish head is the norm. Whether it’s a whole steamed fish, binchotan-grilled blacked cod collar, or a banana leaf-wrapped mackerel sold by curbside vendors, fish heads will be cooked, and fish heads will be eaten. But recently I heard rumblings and ravings about a Smoked Cod's Head dish at London's @fallowrestaurant. Grilled over the open flames, doused in an addictively buttery sriracha emulsion and a splash of herb oil — it's a super clever way of introducing this wildly underappreciated part of the fish to people who might otherwise never eat it. ✨ When I saw it, I knew I had to try this cross-cultural behemoth of a dish. So I made my own simplified, homecook-friendly version!  And gotta say, it's the best thing I've made in the past month. No joke. The sauce especially is spoon-lickingly good, and grows and changes as it melds with the juices and bits of char from the fish as you eat it. It's crazy good stuff! 🥵 Here's what you'll need to make this: 1 salmon/cod/snapper fish head + collar 2 cloves garlic, minced 120g (½ cup) cold butter, cubed  30ml water 1/2 lemon 30g (2 tbsp) your favourite hot sauce Black pepper Salt, to taste 1 stalk spring onion,  120ml (½ cup) vegetable oil Written recipe and instructions are on my site! (Link in bio.) ________ #fishhead #nosetotail #grill #hotsauce #butter