Main Ingredients:
Fish head: 1.
Additional Ingredients:
Oil: 2 tablespoons; Pixian Doubanjiang (broad bean paste): 20g; Salt: 8g; Sugar: 2g; MSG: 2g; Scallion, ginger, garlic: as needed; Cooking wine: 1 tablespoon; Light soy sauce: 1 tablespoon.
Taste: Medium spicy; Cooking method: Boiling; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Boiled Fish Head
Remove the gills, teeth, and gill covers from the fish head, wash and set aside.
Prepare scallion, ginger, and garlic.
Heat oil in a pan, fry the fish head over medium heat.
Fry until the skin is golden brown, then remove and set aside.
Leave some oil in the pan, stir-fry half of the scallion, ginger, and garlic until fragrant, then add Pixian Doubanjiang and stir-fry until the oil turns red, add cooking wine.
Add some light soy sauce.
Add water, bring to a boil, then simmer for 2 minutes.
Add the reserved fish head.
Cook for about 10 minutes, flipping halfway through, and season with salt and sugar.
Cook until the fish head is fully cooked, then remove and place in a bowl.
Bring the original broth to a boil, add MSG for flavor.
Pour it over the fish head in the bowl.
Clean the pan, add more oil and heat it, stir-fry the remaining half of the scallion, ginger, and garlic until fragrant.
Pour it over the fish head. Sprinkle some sesame seeds for garnish and it’s ready to serve.
