Private Steamed Fish Head

Name: Private Steamed Fish Head
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Fish head; 3 slices ginger; 2 cloves garlic; 3g Sugar; 15g Soy sauce; 3g salt; a little Sweet red pepper; 5g Corn flour; 250g taro

by Xuanxian Xiaowo

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Also known as silver carp, fathead fish, black silver carp, yellow silver carp, pine carp (called in Chaoshan), crucian carp, big head fish, best fish, silver carp, big head fish, bighead silver carp, and whale.

Ingredients

1 piece Fish Head
3 slices Ginger
2 cloves Garlic
3g Sugar
15g Soy Sauce
3g Salt
a little Sweet Red Pepper
5g Corn Flour
250g Taro

Private Steamed Fish Head

1. Wash the fish head and chop into small pieces, peel the taro and cut into small pieces and spread it out on a plate, shred ginger, mince garlic, and mince sweet red pepper for use

2. Put soy sauce, soybean paste, salt, ginger, minced garlic and sugar in the fish head, marinate for half an hour, add cornstarch, mix well

3. Put a little oil on the taro plate, boil the water in the pot, and steam for 18 minutes

4. Sprinkle a little sweet red pepper on it

5. Serve

Tips:
The fish head uses the fish head of the big head fish. The taro is thick and fleshy. Don’t cut too much. The steaming time for the fish head is short. Just cut the taro into the size of a little finger. If you like spicy food, you can replace the sweet red pepper. Into red pepper