Steamed Fish Head
1/2 a fish head (garoupa or red snapper)
Adequate salt and pepper
A little sugar
2 bird’s eye chillies, chopped
1/2 a tomato, thinly sliced
2 slices soft beancurd
15g salted cabbage green stems (harm choy), shredded
1 piece pickled sour plum (sheen mui), seeded and chopped
4 slices ginger
1/2 tsp sugar
1/2 tsp fish sauce
Dash of pepper
1/4 tsp chicken seasoning powder
3 tbsp water
1 tbsp Shao Hsing Hua Tiau wine
Some chopped spring onion and fresh red chilli
1 tbsp fried garlic oil
Some fried garlic crisps
Clean the fish head. Lightly season with marinade (A) and set aside.
Arrange ingredients (B) on the base of a heatproof dish. Place fish head over the ingredients and steam for 15 minutes.
Pour away excess water.
Combine sauce (C) in a small nonstick saucepan and cook to a low simmering boil, then pour hot sauce over the fish. Finally, garnish the fish before serving.