Pepper and Salt Fried Fish Head
The Pepper and Salt Fried Fish Head is a quick and tasty dish. That’s what you want after a day of fasting.
Rinse the fish head, cut into pieces and pat dry.
Coat fish head pieces in the tapioca flour mix.
Heat enough oil for deep frying in a wok. When hot, deep-fry the fish head over high heat until cooked, golden brown and crispy. Drain on paper towels and set aside.
Remove most of the oil, leaving just 2 tablespoons oil in the wok.
Add in the aromatic garnish and stir-fry briefly over medium heat until fragrant.
Add the prefried fish head and seasoning. Stir-fry briskly over high heat until well combined.
Tags: Amy Beh, Fish Head, Pepper and Salt Fried Fish Head