Big Fish Head
Braised big fish head, rich red color, tender and juicy fish, savory and thick sauce, a classic home dish that makes you crave.
Ingredients
15 items- Big fish head 1 piece (about 1000g)
- Ginger 15g
- Green onion 20g
- Garlic 10g
- Dried chilies to taste
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Cooking wine 2 tbsp (30ml)
- Light soy sauce 3 tbsp (45ml)
- Dark soy sauce 1 tbsp (15ml)
- Sugar 1 tbsp (15g)
- Vinegar 1 tsp (5ml)
- Salt to taste
- Cooking oil as needed
- Water or broth as needed
Nutrition
Steps （8 steps）
Split the big fish head in half, remove gills and black membrane, rinse clean, and pat dry with paper towels. Evenly rub with salt and a little cooking wine, marinate for 15 minutes.
Slice ginger, cut green onion into sections, crush garlic, cut dried chilies into sections. Prepare star anise and cinnamon stick.
Heat oil in a wok over medium heat until 60% hot. Add fish head, fry over medium-low heat until golden brown on both sides, about 6-8 minutes. Remove and set aside.
Leave a little oil in the wok, add ginger, garlic, green onion, dried chilies, star anise, and cinnamon stick. Stir-fry over low heat until fragrant, about 2 minutes.
Add cooking wine, light soy sauce, dark soy sauce, sugar, vinegar, and enough water or broth. Bring to a boil over high heat.
Put the fried fish head back into the wok, bring the sauce to boil again then reduce to low heat, cover with lid and simmer for 15-20 minutes, occasionally basting the fish head with sauce.
Remove the lid, increase heat to high to reduce the sauce, continuously spoon the sauce over the fish head until the sauce thickens and coats the back of a spoon, about 3-5 minutes.
Carefully transfer the fish head to a serving plate, drizzle the remaining sauce over the top, and garnish with chopped green onions or cilantro. Serve immediately.
Tips
Do not flip the fish head too frequently while frying; wait until the bottom is golden brown to keep the skin intact. Simmer over low heat for the fish to fully absorb the flavors. Reduce the sauce over high heat for a glossy finish.
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