Steamed Fish Head with Fermented Soybean Paste
A whole fish head steams under a blanket of savory fermented soybean paste, which melts into the gelatinous, tender flesh. Intensely aromatic and meaty, it is a southern classic best fought over chopstick by chopstick.
Instructions
- 1
Let the seller cut the fish head into small pieces and clean it thoroughly, then wash it again at home.
- 2
Chop the ginger and garlic finely, then mix with soybean paste, oil, and cooking wine.
- 3
Pour the seasoning into the fish head.
- 4
Mix thoroughly.
- 5
Place it in the steaming tray and marinate for ten minutes to let the flavor soak in.
- 6
After the water boils, put it in the pot and steam for 10 minutes.
- 7
Sprinkle chopped green onions on top before taking it off the heat.
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Ingredients
Main Ingredients
- Bighead carp head一边（半只）
Auxiliary Ingredients
- Ginger1 piece
- Garlic1 grain
Seasonings
- Soybean paste1 匙
- oilto taste
- cooking wine半匙