Chinese
Chinese - Shandong Lu Cuisine
Spicy Fish Head Lu
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 carp or grass carp head, about 800g
- • 2 tbsp doubanjiang
- • 2 tbsp cooking oil
- • 3 cloves garlic, minced
- • 3 slices ginger
- • 1 tbsp Shaoxing wine
- • 2 tbsp soy sauce
- • 300ml water
- • 1 tsp sugar
Preparation Steps
1
Phase 1
Split the fish head in half and pat dry.
2
Phase 2
Fry the fish head cut-side down in oil until golden.
3
Phase 3
Stir in garlic, ginger, and doubanjiang until fragrant.
4
Phase 4
Add the wine, soy sauce, sugar, and water; bring to a boil.
5
Phase 5
Cover and cook 15 minutes, basting the head in the sauce.
6
Phase 6
Reduce the sauce to a glossy glaze and serve hot.