魚頭

1.5kg

FISH HEAD

魚頭

100g

SALTED RED PEPPERS

剁椒

2 tbsp

FINELY CHOPPED SPRING ONION

小蔥

20g ginger slices 姜

15g leek slices 大蔥

2 cloves of garlic, 1 sliced,

1 finely chopped 大蒜

3 tbsp cooking oil 油

2 tbsp cooking wine 料酒

3 tsp salt 鹽

2 tsp pepper powder 胡椒粉

First, make sure the gill is completely removed. Leave the meat around it because it’s the star of the dish. Flip the fish head over and cut it in half at the chin, but keep the skin on the head intact. Unfold the fish head, and make it into one large, flat piece. For better seasoning, make several shallow cuts on the meaty area of the fish head.

Baste the fish in cooking wine and make sure both sides are covered. Sprinkle salt and pepper powder on the head. Salt it for five minutes.

Lay ginger, leeks and garlic slices on a plate as a base and place the fish head on these ingredients. Spread salted red peppers all over the fish head.

Put the ingredients in a steamer and steam for eight to 10 minutes.

Remove the fish head from the steamer and sprinkle chopped spring onions and garlic over it.

Heat cooking oil until a light smoke begins to rise and pour it over the fish head. Serve hot.