Tom Yum Goong Fish Head

Tom Yum Goong Fish Head

1. Remove the gills, black film, gills and scales on the surface of the fish head.

2. Then soak and wash.

3. Add appropriate amount of salt and cooking wine to marinate for 10 minutes.

4. Rinse again and set aside.

5. Heat oil and add tom yam sauce.

6. Stir it slowly over low heat and sauté until fragrant.

7. Add tomato sauce and stir fry evenly.

8. Add appropriate amount of water to boil, simmer for 1 minute.

9. Put the fish heads in and cook for 10 minutes without covering the pot to facilitate the evaporation of the fishy smell.

10. Season with salt.

11. Cover and simmer for another 5 minutes, because the fish head should not be turned, so as to ensure that the fish head is cooked through.

12. Turn off the heat after turning the heat to collect the juice.

13. , Put the fish head on the plate first.

14. Pour in an appropriate amount of broth and serve it to taste.

Tips:

1. This dish is because the fish head is cooked in the tuned soup. Therefore, the pre-treatment is very important, and it must be washed repeatedly to remove the fish head smell.
2. To fry Tom Yum Kung Sauce must be slow-fried over low heat to prevent it from being fry.