BRAISED FISH HEAD WITH TARO
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BRAISED FISH HEAD WITH TARO
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
8people
Servings
8people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Add seasoning (1) to a large mixing bowl; Mix.
  2. Rinse and drain a fish head; Cut it into halves; Trim off any gills with a boning knife; Rinse it under running water for 5 minutes; Pat-dry it with kitchen paper; Cut it into pieces.
  3. Place the fish head in the mixing bowl from the step 1; Rub the mixture in the fish head; Leave it for 45 minutes.
  4. Rinse and drain celery; Pull off leaves; Trim coarse stems off; Slice off the tough bask; Cut the remaining stems into sections.
  5. Rinse, drain, peel and slice ginger.
  6. Rinse taro under running water; Drain it; Peel it with a y-shaped peeler; Trim a bit off each base; Slice it (recommend to wear cloves while handing taro).
  7. Add 4 tbsp cornstarch into a flat plate.
  8. Add 6 tbsp oil to a nonstick pan; Heat over a high heat; Turn to a low heat; Arrange the taro into the pan; Pan-fry it over a low heat till golden brown; Set the taro aside; Drain it.
  9. Evenly coat the fish head with the cornstarch; Arrange in the pan from the step 8; Turn to a medium heat; Pan-fry over a medium heat till both sides are golden brown; Turn off the heat; Set the fish head aside; Pat-dry it with the kitchen paper.
  10. Add and seasoning (2) into a nonstick casserole; Mix; Add the taro and the ginger; Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat for 40 minutes; Add the fish head and most of the celery; Bring to the boil over a high heat again; Turn to a medium heat; Cook over a medium heat for 15 minutes; Turn off the heat; Arrange it in a serving plate; Garnish with the remaining celery; Ready to server.
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