Recipe Ingredient
- 500-600g fish head, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 180g ginger, grated (keep juice and grated ginger together)
- Seasoning (combined)
- 1-1½ tsp salt
- 1/4 tsp sugar
- 3/4 tsp sesame oil
- 1 tsp oil
- Dash of Shao Hsing Hua Tiau wine
- Garnish
- Chopped spring onion, coriander and chilli curls
Instructions
- Clean fish thoroughly and rub it with salt and pepper. Place on a heat-proof dish.
- Steam fish for 4-5 minutes. Remove from steamer and pour away the excess liquid. Spread the grated ginger and seasoning over the fish and steam over rapidly-boiling water for 10-15 minutes.
- Garnish with the spring onion, coriander and chilli curls. Serve immediately.
