Spicy fish head is a popular dish in various Asian cuisines, particularly in Southeast Asia and India. It typically features the head of a fish, often snapper or tilapia, cooked in a rich, spicy broth made with ingredients like chili, garlic, and ginger. The dish is known for its bold flavors and is often served with rice. The preparation of spicy fish head varies by region, with some recipes incorporating vegetables like tomatoes and okra. It is commonly enjoyed as a communal meal, where diners share the flavorful broth and tender fish meat, making it a favorite among seafood lovers.