fish head and pineapple soup

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A comforting sweet-and-sour soup popular in Southeast Asia, Fish Head and Pineapple Soup combines tender fish, juicy pineapple, and aromatic vegetables in a flavorful broth.

Ingredients

For the Soup

  • 1 large fish head (snapper, grouper, or salmon), cleaned and cut into pieces
  • 1 tablespoon cooking oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1-inch piece ginger, sliced thinly
  • 4 cups fish stock or water
  • 2 cups fresh pineapple chunks
  • 2 tomatoes, cut into wedges
  • 1 carrot, sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon sugar (optional)
  • 2 green onions, chopped
  • Fresh cilantro for garnish

Instructions

Step 1: Prepare the Fish

  1. Rinse the fish head thoroughly under cold water.
  2. Pat dry with paper towels and season lightly with salt and pepper.

Step 2: Sauté the Aromatics

  1. Heat oil in a large pot over medium heat.
  2. Add onion, garlic, and ginger.
  3. Sauté for 3–4 minutes until fragrant and softened.

Step 3: Build the Broth

  1. Pour in the fish stock or water.
  2. Bring to a gentle boil.
  3. Add carrots and simmer for 10 minutes.

Step 4: Cook the Fish

  1. Carefully add the fish head pieces to the pot.
  2. Reduce heat and simmer for 15–20 minutes.
  3. Skim off any foam that rises to the surface.

Step 5: Add Pineapple and Tomatoes

  1. Stir in pineapple chunks and tomato wedges.
  2. Season with fish sauce, salt, pepper, and sugar if using.
  3. Simmer for another 8–10 minutes until the pineapple is tender and the fish is fully cooked.

Step 6: Finish and Serve

  1. Taste and adjust seasonings as needed.
  2. Sprinkle with green onions and fresh cilantro.
  3. Serve hot with steamed rice.

Tips

  • Fresh pineapple provides the best balance of sweetness and acidity.
  • Snapper fish heads are especially popular for this soup because of their rich flavor.
  • Add a few slices of chili if you enjoy a spicy kick.
  • For a richer broth, lightly fry the fish head before adding it to the soup.

Serving Suggestions

Serve this soup with steamed jasmine rice, stir-fried vegetables, or a simple cucumber salad. The sweet-tangy pineapple complements the rich fish flavor, creating a delicious and satisfying meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4–6 servings
Calories: Approximately 220 per serving

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