Steamed Fish Head with Fermented Yellow Beans麵豉蒸魚頭
A classic Cantonese preparation where fresh fish head is delicately steamed with savory fermented yellow beans, fragrant ginger, and garlic, resulting in a rich, aromatic broth that perfectly complements the tender fish.
01Ingredients
- 1 large fish head (e.g., carp or grouper), about 800g-1kg, cleaned and halved
- 3 tbsp fermented yellow beans (麵豉), lightly mashed
- 3 slices ginger, julienned
- 2 cloves garlic, minced
- 2 stalks spring onion, sliced into 2-inch lengths
- 1 tbsp soy sauce
- 1 tbsp cooking oil
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp rice wine
- 1 tbsp cornstarch
- 1/4 cup water
Nutrition (per serving)285kcal
- Protein38.2g
- Carbs4.8g
- Fat12.5g
Fiber 0.3 gSodium 680 mg
02Steps
- Pat the fish head dry with paper towels. Rub salt on the fish head (optional, to firm up the flesh).
- In a bowl, combine mashed fermented yellow beans, julienned ginger (reserve some for garnish), minced garlic, soy sauce, cooking oil, sugar, white pepper, rice wine, cornstarch, and water. Mix well to form a sauce.
- Place the fish head on a heatproof steaming plate. Pour the prepared sauce evenly over the fish head.
- Steam over high heat for 10-12 minutes, or until the fish is cooked through and flaky. Cooking time may vary depending on the thickness of the fish head.
- Carefully remove the steamed fish head. Garnish with the reserved julienned ginger and fresh spring onion slices.
- Heat cooking oil in a small pan until smoking hot. Drizzle the hot oil over the spring onions and ginger on the fish head to release their aroma. Serve immediately.
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