[raw Baked Fish Head]: Steal The Master Chef to Make Delicious

Name: [raw Baked Fish Head]: Steal The Master Chef to Make Delicious
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: About 2 kg Fresh fish head; 3~4 heads garlic; piece ginger; Several Small onions; a little Green Red Pepper; 4~5 parsley; 30m Rice wine; 15ml Steamed Fish Soy Sauce; 30ml Oyster sauce; 30ml seafood sauce; 5ml Balsamic vinegar; 4g salt; 5g Sugar; 5ml White pepper; 15~20ml starch; a little Cooking oil

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Baked raw, very common in Chaoshan area, is a common cooking technique in Cantonese cuisine.

This cooking technique is to marinate the ingredients with sauce in advance, and then use the high temperature of the container to heat the raw ingredients to mature.

There are many ingredients that can be used for raw bake. In addition to fish, seafood, ribs, chicken wings, etc., vegetarian dishes such as green beans and potatoes are also very suitable. In other words, as long as the moisture content is not too large and the ingredients are not difficult to mature, you can use this method for cooking.

This cooking technique does not add a drop of water during the cooking process, and completely uses the water content of the ingredients to generate steam and prevent them from drying out. Therefore, the freshness of the ingredients themselves can be preserved to the greatest extent, and the taste is strong, which is delicious. memorable!

I myself love to eat fish head. This "raw fish head" was taught by a star chef during a cooking event. It tasted great! It makes me want to eat it, but I can't stop it!

It's a pity that the casserole at home is too small. You can only bake half a fish head at a time, so the food is not satisfying enough! "

[raw Baked Fish Head]: Steal The Master Chef to Make Delicious

1. Prepare all kinds of ingredients;

[raw Baked Fish Head]: Steal The Master Chef to Make Delicious recipe

2. Prepare all kinds of spices;

3. Clean the fish head, use kitchen paper to absorb the surface moisture, then cut into large pieces and put them in a large bowl;

4. Add pepper, rice wine, steamed fish soy sauce, oyster sauce, vinegar, hoisin sauce, salt, sugar and starch to the bowl in sequence, and then mix evenly, so that each piece of fish is evenly coated with a layer of sauce and covered Cling film, marinate for 30 minutes or longer;

5. Process various side dishes, peel garlic, cut ginger into large pieces, peel and root small onions, remove stalks and seeds and cut green and red peppers, remove roots and leaves of parsley, wash, drain and cut into sections. Don't lose parsley leaves, they will be useful later;

6. After the casserole is heated, put a little cooking oil on the bottom, not much, as long as it can cover the bottom. Heat a pan with cold oil, add sliced ginger, garlic and small onions, stir fry over medium-low heat;

7. Stir-fry the garlic until the surface of the garlic is golden, and after the aroma comes out, add the marinated fish head. Pay attention to the fish skin side up;

8. Cover the pot and bake on medium-low heat for about 15 minutes. During this period, hot air can be seen from the pot;

9. When the time is up, remove the lid and pour the remaining marinated fish soup in the bowl into the pot;

10. Add celery stalks and green and red pepper slices. Cover the lid and continue to bake on medium-low heat for about 5 minutes, until the steam is reduced and there is a "squeaking" sound in the pot;

11. Sprinkle with celery leaves, serve to the table, mix well and eat~

Tips:
1. The seasoning of the marinated fish head is adjusted according to personal preference. Hoisin sauce can be replaced with ribs sauce or the like. If it is too spicy, you can also add some goddess sauce. When seasoning here, try to adjust it more heavily, because there will be no chance to season the fish head later;

2. Onion, ginger and garlic are indispensable, especially garlic. And it must be more, to cover the entire bottom of the pot. If there is a single garlic, the effect is better;

3. When putting the fish, the skin should face up to prevent adhesion;

4. The whole process is heated by medium and small fire, and the specific time is adjusted according to the actual situation. There is basically no steam coming out of the pot, and you can hear a "squeaking" sound in your ears, that's it. About 2 catties of fish head, it takes about 15-20 minutes;

5. The pot should not be too small, try to make the fish head flat, so that it can mature faster and the meat of the fish head is more tender.