Chinese
Chinese - Hubei Cuisine
Steamed Fish Head Hubei
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 fish head (about 800g), split
- • 3 tbsp fermented chili paste
- • 1 tbsp Shaoxing rice wine
- • 3 slices ginger
- • 2 spring onions, cut into sections
- • 2 tbsp light soy sauce
- • 1 tsp sesame oil
- • 1 tbsp cooking oil
Preparation Steps
1
Phase 1
Rub the fish head with Shaoxing wine and salt, and rest 10 minutes.
2
Phase 2
Spread fermented chili paste over the fish head with ginger and spring onions.
3
Phase 3
Steam over high heat for 12 minutes until the flesh is opaque.
4
Phase 4
Pour soy sauce and sesame oil over the cooked fish head.
5
Phase 5
Heat the cooking oil and pour it over the top to release aroma.