Spicy Sticky Salmon Head

Wild Salmon, Spicy Sticky Glaze, Pickled Thai Chile, Tempura Flakes, Fresh Herbs, Lime

Chef David Murphy of Shuggie’s Trash Pie + Natural Wine | San Francisco

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Adapted by StarChefs | november 2022

INGREDIENTS:

Spicy Sticky Glaze:
(Yield: 2 gallons/8 fish heads)
6 cups palm sugar
2 quarts coconut water
2 quarts roasted fish broth
2 quarts fish sauce
¼ cup chopped ginger
8 cloves garlic, smashed
2 tablespoons chopped galangal
4 Thai chiles, halved
1 bunch cilantro stems, chopped
1 bunch Thai basil stems, chopped

 Pickled Thai Chile:
½ cup Champagne vinegar
2 tablespoons pomegranate molasses
1 tablespoon kosher salt
2 tablespoons sugar
¼ cup sliced Thai chile

 To Assemble and Serve:
2 tablespoons grapeseed oil
Wild salmon head, gills removed, collars on
Tempura flakes
Sliced spring onions
Thai basil
Mint
Cilantro
2 lime wedges

METHOD:

For the Spicy Sticky Glaze:
In a large pot over medium heat, combine palm sugar, coconut water, and fish broth. Reduce until mixture reaches a caramel. Add fish sauce, garlic, ginger, galangal, and Thai chile. Reduce until large bubbles begin to form. Add cilantro and Thai basil stems. Cook an additional 5 minutes and reserve. Glaze can be frozen for later use if desired.

 For the Pickled Thai Chile:
In a pot over medium heat, combine vinegar, pomegranate molasses, sugar, and salt. Place Thai chiles in a nonreactive container. Pour the hot pickling liquid over the Thai chiles. Cool, and let steep for two days. Reserve.

 To Assemble and Serve:
Heat oven to 650°F. In a large cast iron pan, heat oil. Add salmon head and place pan in oven for 8 minutes, or until fish skin is blistered. Add a generous portion of Spicy Sticky Glaze over salmon head. Roast an additional 3 minutes. Remove from oven and cook fish on stove top over medium high heat, basting continuously with the sauce, until it becomes a thick, caramel-like consistency. Transfer salmon head to the center of a serving plate. Liberally spoon Spicy Sticky Glaze over the top. Garnish with Pickled Thai Chile, tempura flakes, and herbs. Finish with some extra lime wedges for squeezing. Dive in!

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