Steamed Opium Fish Head

Name: Steamed Opium Fish Head
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Opium Fish Head; Some Rice wine; Some salt; Some Steamed Fish Soy Sauce; Some Sliced ginger; Some parsley

by Swaying tropical style

4.8 (1)

Favorite

3

Difficulty

Easy

Time

20m

Serving

2

By chance, I tasted this hideous, but super tender opium head, and I have loved it since then. The opium fish head is cooked with a steaming technique not only to maintain the umami taste of the ingredients, but also to make it super easy! "

Ingredients

Steamed Opium Fish Head

1. Clean the head of the opium fish and wipe off the water on the head.

2. Cut some ginger, wash some coriander and set aside.

3. Sprinkle some rice wine evenly on the fish head, then rub a thin layer of salt on the fish head with your hands. Wipe up and down the inside and outside, put some ginger slices on top and bottom of the fish head, and then put them aside.

4. Add water to the steamer and bring it to a boil, put the fish heads in, continue to turn on the heat, and steam for 5 minutes. If the fish head is big, add more time.

5. After the fish head is out of the pot, pour out the soup produced when the fish is steamed in the pot. Put on coriander and top with steamed fish soy sauce and it's OK.

Tips:
1. After washing the fish head, wipe it dry.

2. Use strong fire when steaming, so that the umami taste of the ingredients can be better locked.