As is often the case at a meal in China that you’ll sometimes be served something completely unknown. Fish heads served for dinner often come as a surprise to the uninitiated. Today, I am sharing exactly a Fish heads recipe: Steamed Fish Head in Fermented Black Bean Sauce.

But before start cooking this fish recipe, I ‘d like to sharing you  a few things to make your fish head dining experience an appetizing proposition.

The first thing you shuold know is that aside from the bones basically everything on a fish head is edible, the skin, the eyes, the brains, and all the bits in between. The cheeks are often rumored to be the best meat of the entire fish. The eyeballs are hard, crunchy spheres that can be eaten but seem to be a love or hate item.

In chinese dished, fish head often comes in soup but in this case it was steamed/stewed. As you can see there are lots of peppers, but they are more sweet than spicy. The majority are cherry peppers that have been mashed with garlic, ginger, and salt before being cooked with the fish. Fish head cooked like this is fantastic, the spices fill your mouth with some great flavors and keep the fish tender and juicy.

Steamed Fish Head in Fermented Black Bean Sauce recipe:

Steamed Fish Head in Fermented Black Bean Sauce

Ingredients for Steamed Fish Head in Fermented Black Bean Sauce recipe:

fish head 1 pc
shredded ginger 1 tbsp
shredded red chilli 1 tbsp
Some Green onion.

Seasonings for Steamed Fish Head in Fermented Black Bean Sauce recipe:

sugar 1/2 tbsp
light soy 1 tsp
wine 1 tsp
cornflour pinch
black fermented bean 1 tbsp
minced garlic 1 tsp

Steps to cook Steamed Fish Head in Fermented Black Bean Sauce recipe:

Step 1. Remove the gills of fish head. Rinse and wipe dry. Cut into small pieces. Mix with shredded ginger and red chilli. Marinate with seasonings for 20 minutes.

Step 2.Steam fish head over water for 8 minutes till done. Remove and Sprinkle with 2 tbsps boiling oil and add the Green onion. Serve hot. Enjoy!

{September 9, 2010} {Tags: , , }