How to Make Braised Fat Fish Head
Red-braised fat fish head is a dish that many people can make, with varying flavors depending on the method. Cooking Network shares the recipe for red-braised fat fish head, simple and delicious, perfect for meals.Following this method, you will get a fragrant, sweet, fresh, and spicy fish head with all five flavors. There are many similar dishes that can be prepared using this method. Red-braised fat fish head
Ingredients Introduction Fat fish head (750 grams) | Xinjiang pepper paste (3 tablespoons)
Salt (a little bit) | Red-braising soy sauce (1 tablespoon)Doubanjiang paste 1. Remove the gills from the fish head, wash it thoroughly, and dry with paper towels (about half a 750-gram size).Halfway through, you can check its size against an 8-inch plate. 2. Prepare the spring onion, ginger, garlic, and Xinjiang pepper paste.
3. Finely chop the spring onion, ginger, and garlic.
4. Heat a large amount of oil in a pot until it starts to smoke, then add the fish head.5. Fry one side until golden brown, then flip and fry the other side.）
6. After frying both sides, remove the fish head from the pot and drain off excess oil; set aside.7. In a clean pot, leave some of the oil and add the chopped ginger to cook out its aroma. 8. Add the Xinjiang pepper paste and fry until red oil appears.
9. Add enough water to cover the fish head.
10. Bring to a boil.
11. Add soy sauce, cooking wine, and sugar, then reduce heat and simmer for about 15 minutes.
12. Turn the fish head over twice during the simmering process.
13. The broth should thicken; switch to high heat to reduce the sauce.
14. Transfer the fish head to a serving dish.
15. Sprinkle chopped spring onions on top and quickly steam them in the hot broth.16. Pour the sauce over the fish head, and it's ready to serve. 17. Finished dish photo
10. Put the fish head in.
11. Add soy sauce, cooking wine and sugar, then switch to medium-low heat and simmer for 15 minutes.
12. Flip the fish head halfway through the process a couple of times.
13.The fish broth becomes thick, then switch to high heat to reduce the sauce.
14. Sserve the fish head on a plate.
15. Scatter chopped green onions over the soup and briefly blanch them.
16. Pour the sauce over the fish head, done.
17. Finished dish image
