Steamed Fish Head with Lam Jiao

Name: Steamed Fish Head with Lam Jiao
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 20g Lam Kok; 500g Fish head; 1/2 teaspoon salt; 2 teaspoons oil; 10g Sugar; 5-8 pieces ginger; Some shallot; 1/2 Red chili; 30ml Soy sauce

by Baby20160101

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Fish head meat is delicate and nutritious. In addition to containing protein, fat, calcium, phosphorus, iron, and vitamin B1, it also contains lecithin that is lacking in fish meat. After being metabolized by the body, it can decompose choline and finally synthesize acetylcholine. Acetylcholine is one of the most important "neurotransmitters" used by chemicals to transmit information between neurons. It can enhance memory, thinking and analysis capabilities, and make people smarter.

Ingredients

20g Lam Kok
500g Fish Head
1/2 teaspoon Salt
2 teaspoons Oil
10g Sugar
5-8 pieces Ginger
Some Shallot
1/2 Red Chili
30ml Soy Sauce

Steamed Fish Head with Lam Jiao

1. Prepare the materials

2. Marinated the olive horns in oil and sugar for 20 minutes, set aside

3. Wash the fish head thoroughly, sprinkle a layer of salt lightly and set aside

4. Spread the marinated olives on top of the fish head

5. Shred ginger, spread on top of olive horns and add oil

6. Boil water in the pot and put the fish head in

7. Cover the pot and steam for 7 minutes

8. Pour oil in the pot and boil

9. When the fish head is steamed, pour the hot oil on it

10. Finally add the light soy sauce and it's done

Tips:
1. The eyes of the steamed fish head are protruding to prove that they are fresh
2. If the fish head is small, reduce the steaming time appropriately.
3. Add sugar to marinate the olive angle to completely release the fragrance and make the fish head taste fresher and sweeter.