Will Meyrick Recipes | Balinese Fish Head Soup

Fish heads are a delicacy in Indonesia, and in Bali, they're used to make a savory yet refreshing soup. In this video, I'll show you how to prepare Sop Kepala Ikan using traditional Balinese bumbu gede, with ingredients like green tomatoes, lemongrass, and lime. This aromatic blend replaces the fishy smell with a refreshing aroma. If fish heads aren’t your thing, you can substitute with prawns or fish fillets. However, nothing compares to the unique flavors from the fish head itself. Join me in making this Balinese classic!

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SUMMARY
MAIN INGREDIENTS
1 fish head
1 cup bumbu gede (see sub recipe)
2 tablespoons tamarind juice to marinade the fish head
1 liter fish stock
4 pieces red bird’s eye chillies, bruised
1 medium green tomato, sliced
1 medium red tomato, sliced
2 stalks lemongrass, bruised
2 pieces salam leaves
2 pieces lime leaves

SEASONINGS
Salt to taste
White pepper powder to taste
1 lime, juiced
1 tablespoon tamarind juice

FINISHING INGREDIENTS
1 wedge green tomato, sliced
1 wedge red tomato, sliced
½ long red chilli, sliced
3 sprigs fresh Thai basil

GARNISH
lime cheek
sprigs of Thai basil
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BUMBU GEDE
3 knobs galangal, peeled
1 knob turmeric, peeled
4 small knobs kencur, peeled
1 knob ginger, peeled
10 pieces lemongrass
2 pieces red chilli
4 pieces shallot
½ cup garlic
3 pieces candlenut
1 tablespoon coriander seeds
1 tablespoon black pepper
1 tablespoon dried shrimp paste
4 pieces long pepper
1 teaspoon cloves
10 tablespoons wewangen
2 pieces salam leaves

Roast the dry spices together and grind to a fine powder.
Roughly chop the rest of the fresh ingredients, dried shrimp paste and candlenut, except salam leaves.
Blend or pound in a mortar and pestle, until you have a medium fine paste.
Then fry out the paste with oil and salam leaves until fragrant.
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STEP BY STEP
Marinade the fish head with half of the bumbu gede and tamarind juice for 20 minutes – 1 hour.
Meanwhile boil the fish stock in a sauce pan and then add in the marinated fish head and another half of the bumbu gede.
Then add in bruised red bird’s eye chillies, sliced green and red tomato, bruised lemongrass, salam leaves and lime leaves.
Cover the sauce pan with lid and continue to simmer for 20 minutes.
When the fish head is cooked around 20 minutes and to finish add in a little bit more of sliced green and red tomato, sliced long red chilli, fresh lemon basil and add seasonings, fresh lime juice, salt, white pepper and tamarind juice.
Stir for a while and ready for plating.

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Dive into the vibrant world of Chef Wil Meyrick, a culinary maestro who has journeyed from the bustling streets of London to the sun-soaked shores of Sydney, before finally anchoring his passion in the rich tapestry of Southeast Asia.

With his name now echoing through the kitchens of Indonesia and Australia, Chef Meyrick has cultivated a collection of five celebrated restaurants, including the acclaimed Mamasan, ranked 50 in Miele Guide's Asia Top 50 Restaurants. Alongside Hujan Locale, Honey & Smoke, Billy Ho in Bali, and Will St. in Perth, his establishments are a testament to his relentless pursuit of culinary excellence and his devotion to uncovering the most authentic flavours from the heart of local markets and kitchens.

But the Wil Meyrick experience extends far beyond the dining table as he also leads in curating many extraordinary culinary adventures.

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Will Meyrick's website:

Will Meyrick Experiences: Cooking Classes, Street Food Tour, Gastronomic Cruises & Cultural Tours

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