Hakka Fish Head

 

 * INGREDIENTS

- 500g fish head(grouper, silver carp, fresh water carp)
- 2 tbsp bean paste
- 100g chopped red chillies
- 50g chopped ginger
- 30g garlic (leave whole)
- 30g chopped spring onion
- 1 tsp ginger juice
- 1 tbsp cooking wine
- Pinch of salt
- 1/2 tsp chicken stock granules
- 1 tbsp oyster sauce
- 1/2 tsp pepper powder
- sesame oil as needed
- 2 tbsp cooking oil
- 1/2 tsp white vinegar
- 1 tbsp cornstarch



* METHOD

1. Wash the fish head, wipe dry, cut into halves, season with cooking wine, white vinegar, salt, pepper powder, chicken stock granules, ginger juice and oyster sauce for 30 minutes, then mix thoroughly with cornstarch and cooking oil, set aside.
2. Top with chopped red chillies, ginger, garlic, spring onion and bean paste. Steam over high heat for 15 minutes till cooked.
3. Heat up cooking oil and sesame oil over low heat, pour over the. Steamed fish head, serve hot.