「Braised Fish Head」

Ingredients and amounts

• 1 fish head (with attached meat)
• 200g scallion
• 80g ginger
• 3-4 garlic cloves
• 1/4 red chili pepper (美人椒)
• 4 cilantro sprigs
• 2 star anise
• 5 dried chilies

Step-by-step method

1. 1

   Step 1

   Wash the scallion, ginger, garlic, cilantro, and red chili pepper.

2. 2

   Step 2

   Rinse the dried chilies and star anise briefly.

3. 3

   Step 3

   Cut the scallion in half. Slice the white part into 4cm segments. Cut the green part into segments, then split each segment into four strips.

4. 4

   Step 4

   Slice the ginger into 3mm thick pieces.

5. 5

   Step 5

   Crush the garlic cloves.

6. 6

   Step 6

   Remove the roots from 2 cilantro sprigs and chop into 1.5cm pieces.

7. 7

   Step 7

   Slice the red chili pepper into 3mm thick rings.

8. 8

   Step 8

   Cut the dried chilies into four segments each.

9. 9

   Step 9

   Note: The 'fish body' mentioned below refers to the meat attached to the fish head.

10. 10

    Step 10

    Scale the fish head and clean any remaining内脏 (internal organs).

11. 11

    Step 11

    Cut off the fins and remove the gills.

12. 12

    Step 12

    Chop through the joint connecting the fish head's lower jaw to the body. Cut the body into chunks and the head into 4-6 pieces.

13. 13

    Step 13

    Note: Fish preparation is hard to describe fully in text; search for fish head preparation videos.

14. 14

    Step 14

    Wash the chopped fish pieces thoroughly, preferably removing any blood residue.

15. 15

    Step 15

    Place the cleaned fish pieces in a bowl. Add 5g salt, 10g light soy sauce, and 10g cooking wine. Add the chopped green part of the scallion and 1/3 of the ginger slices. Mix well and marinate for 1-2 hours.

16. 16

    Step 16

    Add 30ml oil and heat the pan.

17. 17

    Step 17

    Once the oil is hot, reduce the heat to low.

18. 18

    Step 18

    If unsure why, refer to the lesson on stir-frying and frying aromatics.

19. 19

    Step 19

    Add the ginger slices and stir-fry slowly until most of the juice is released and the ginger turns golden.

20. 20

    Step 20

    Add the scallion segments and stir-fry until they turn slightly white.

21. 21

    Step 21

    Add the crushed garlic, star anise, and dried chilies, and stir-fry for 5 seconds.

22. 22

    Step 22

    Add the marinated fish head to the pan and stir-fry for 2-3 minutes.

23. 23

    Step 23

    Pour in 500ml water. Add 2g salt, 3g chicken bouillon, 5g light soy sauce, 3g dark soy sauce, 5g cooking wine, 2g black pepper, and 3g aged vinegar.

24. 24

    Step 24

    Place 2 cilantro sprigs into the pan and cover with a lid.

25. 25

    Step 25

    Turn the heat to high and bring the water to a boil.

26. 26

    Step 26

    Reduce the heat to medium and simmer to infuse flavors.

27. 27

    Step 27

    When the liquid has reduced by half, remove the lid.

28. 28

    Step 28

    Turn the heat to high to reduce the sauce. When about 1/3 of the liquid remains, turn off the heat and transfer to a small bowl.

29. 29

    Step 29

    Note: Evenly drizzle the sauce over the fish head. For a better presentation, place the cooked cilantro at the bottom of the serving bowl.

30. 30

    Step 30

    Place fresh cilantro on top of the fish head, then arrange the red chili pepper rings over the cilantro.

31. 31

    Step 31

    The braised fish head is ready to serve!