Steamed Fish Head

Sauce ingredients (combined)
  1. Clean the fish head and keep it whole. Put about 1½-2 litres water in a wok and bring it to a boil.
  2. Add the fish head and simmer over low heat for 15-20 minutes or until the eyes of the fish pop out. Remove the fish head onto a serving plate.
  3. Heat oil in a wok, fry shallots, garlic and ginger until fragrant, crispy and golden. Dish out and set aside.
  4. Pour the combined sauce ingredients into a small saucepan and bring to boil.
  5. Pour the cooked sauce over the fish and garnish with the crispy shallot, garlic and ginger mixture. Top with some coriander leaves.

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