Kimchi Fish Head

Kimchi Fish Head

1. Marinate the fish head with salt, ginger juice and cooking wine in advance for half an hour to remove the fishy taste, and prepare the ginger slices.

2. The kimchi was shredded. The kimchi was bought by a certain treasure. After 2 months of refrigerating in the refrigerator, it was found that the fermentation was very thorough and it was sour and spicy! If you like heavy flavors, you can put 4-5 leaves. I have about three vegetable leaves here. This is the first time I made it. I found that the kimchi juice was on the chopping board while shredding.

3. Add oil and ginger slices in the pan, and add a little salt at the same time, so that the fish head will taste delicious while frying.

4. Lower the fish head while shaking the pan to prevent sticking.

5. You can fry it on the side like this, the meat here is thicker.

6. Add water and kimchi, close the lid and cook on high heat for 5-8 minutes. It's very sour and delicious, and it's very appetizing in summer.

Tips:

Because kimchi has a hot, sour and salty taste, you only need to add a little salt when you start cooking. The rest does not need other condiments, of course you can add it if you like, such as coriander.