In the Kitchen

Steamed Fish Head

Steamed Fish Head


Less than half hour


About 1 hour


    • 1/2 a fish head (garoupa or red snapper)

    Marinade (A)

    • 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

    Sauce (C)

    • 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.

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