• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1/2 a fish head (garoupa or red snapper)
  • Marinade (A)
  • Adequate salt and pepper
  • A little sugar
  • (B)
  • 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
  • Garnishing
  • Some chopped spring onion and fresh red chilli
  • 1 tbsp fried garlic oil
  • Some fried garlic crisps


  1. Clean the fish head. Lightly season with marinade (A) and set aside.
  2. Arrange ingredients (B) on the base of a heatproof dish. Place fish head over the ingredients and steam for 15 minutes.
  3. Pour away excess water.
  4. 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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