Steamed fish head with fermented black beans


Steamed fish head with fermented black beans

Fish head is typical food on a Chinese dining table. The myriad of spices and seasoning
ingredients removes any trace of fi shiness, and makes this a satisfying dish


– Fish head 1, about 600 g (1 lb 52/5 oz)
– Fermented black beans 1 heaped Tbsp
– Potato starch 10 g (1/3 oz)
– Shredded ginger 10 g (1/3 oz)
– Shredded spring onion (scallion) forgarnishing
– Shredded red chilli for garnishing
– Chu hou sauce 20 g (2/3 oz)
– Guilin chilli sauce 20 g (2/3 oz)
– Oyster sauce 11/2 Tbsp
– Seafood (hoisin) sauce 11/2 Tbsp
– Chicken powder 7 g (1/5 oz)
– Salt 7 g (1/5 oz)
– Sugar 16 g (1/2 oz)
– Ginger juice a dash
– Ground black pepper a dash
– Ground white pepper a dash
– Sesame oil a dash
– Cooking oil a dash


Step 1: 
Cut fi sh head into bite-size pieces. Rinse and drain.

Step 2: 
Blanch fermented black beans in boiling water. Drain and pan-fry until fragrant. Set aside.

Step 3: 
Coat fi sh head pieces evenly with potato starch.

Step 4: 
Add all seasoning ingredients to fish head pieces and mix evenly.

Step 5: 
Steam for 15 minutes.

Step 6: 
Garnish with spring onion and red chilli before serving.

Food: Steamed fish head with fermented black beans

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