When you are born into a family of fishmongers (my grandparents were fishmongers and so was my dad), imagine what the common dishes on the dinner table would be!! I remembered the good old days when my dad will bring back a packet or two of seafood daily for my mum to cook. How fortunate we were then and yet I didn’t appreciate it. Haiz!!
In my opinion, the most important thing to take note of when you want to steam fish is to choose and buy the freshest fish you can find. Steaming is great as it is healthier choice. The freshness of the fish head topped with loads of black bean and garlic sauce goes so well with steamed rice. Just one word to describe this dish, “YUMMILICIOUS”!!
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Serves 4 persons
1 large fish head (700 to 800g)
30g ginger, thickly sliced
¼ tsp salt
For the sauce:
2 tablespoons cooking oil
6 cloves garlic, chopped
6 shallots, chopped
30g ginger, finely chopped
3 bird eye chillies, finely minced
30g fermented black beans, slightly crushed
2½ tablespoons Shaoxing wine
1 stalk spring onion, finely sliced
2 red chillies, juvenile
- Remove any blood and impurities from the fish head and rinse with clean water.
- Rub salt on both sides of the fish head and set aside.
- In a heatproof dish, place the ginger slices then place the fish head on top of the ginger slices.
- Steam for 12 minutes.
Meanwhile, prepare the sauce:
- In a pan, heat the oil on medium heat.
- Add the garlic and fry at low heat for ½ a minute.
- Add the shallots and ginger and fry till fragrant.
- Add the chopped chilli.
- Add the fermented black beans.
- Cook the mixture over low heat for 2 minutes then add the Shaoxing wine.
- Add the liquid from the steam fish, and the spring onions then give it a quick stir. Turn off the heat.
- Ladle the mixture over the fish head and garnish with coriander and red chilli.
- Then serve immediately with steamed rice.
- You may use Carp (Song fish) but personally I am not a fan of freshwater fish, so I used Red Snapper.
- It is important to clean the fish head before steaming as I prefer to keep the liquid after the steaming.