BROILED SALMON HEADS AND BRAISED MUSTARD GREENS

I know. Some of you might be shocked to know that some people love to eat fish heads. Yes, just the fish heads.  There's something in the gooey, slimy fish head that makes it a delicacy especially in the Asian culture.  That's actually the best part to eat in a fish. I'm one fan of the fish head and because I have  been cooking this in my kitchen ever since, my children have grown to love this exotic delectable dish.  Tonight my son and his girlfriend volunteered to cook them.  Broiled fish heads, that's what we had for dinner plus a side dish of Sauteed Mustard Greens.

Broiled Salmon Heads

2 Salmon heads (cut each head into two)

dash 1 teaspoon each of salt & pepper

juice of 3 lemons

Procedure

Wash and clean each half salmon head in warm running water. Pat dry with paper towels. Put on a baking dish or inside a fish cage grill. Dash with salt and pepper, and squeeze the lemons on top. Broil in the oven for 10 to 15 minutes. Put in the center of the rack or at the lower bottom of the oven (depends on how hot your oven gets).  When cooked, put them on serving plates.

Sauteed Mustard Greens

1 bunch mustard green (cut 1/3 of an inch/separate the stalk from the leaves)

1/2 lb ground beef or pork

1 teaspoon minced garlic

1/2  medium sliced yellow onion

1 chopped Roma tomato

3 tablespoons fish sauce

2 tablespoons canola oil

Procedure

Brown the garlic in canola oil for 1 minute, then add the sliced onion until onion becomes transparent.  Add the ground meat and brown for about 4 to 5 minutes or until cooked.  Add the mustard green starting with the sliced stalk and cook for about 1 or 2 minutes, then add the cut green leaves.  Drizzle the fish sauce all over and mix well.

*Serve with steamed Jazmine rice

*Tried and Tested at Chris' kitchen 02/27/2011