STEAMED FISH HEAD IN FERMENTED BEAN SAUCE
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STEAMED FISH HEAD IN FERMENTED BEAN SAUCE
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse, drain and mince ginger.
  2. Rinse and drain spring onion; Cut off any roots; Chop the remaining.
  3. Add seasoning (1), the ginger and the spring onion to a big mixing bowl; Mix.
  4. 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 with kitchen paper; Cut it into pieces.
  5. Place the fish head in the mixing bowl from the step 3; Rub the fish head with the mixture; Leave it for 45 minutes.
  6. Rinse and drain coriander; Discard any roots and stems.
  7. Slice egg tofu.
  8. Add seasoning (2) to a mixing bowl; Mix.
  9. Fill a wok with water; Stack a bamboo steamer in the wok; Bring to the boil over a high heat.
  10. Arrange the egg tofu on a steaming plate; Lay the fish head on the egg tofu; Evenly drizzle the seasoning (2) over the fish head; ; Arrange the steaming plate in a bamboo steamer; Steam over a high heat for 9 minutes; Turn off the heat; Garnish it with the coriander; Ready to serve.
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