Wednesday, July 6, 2011

Fish Head with spicy Fermented Black Bean

I have try this dish in a restaurant in a restaurant. and stumbled upon a similar recipe, made some amendment and came out this dish which my family enjoyed very much. The dish looks a bit dry as I add little water only. The gravy are all absorbed into the fish and make a fish very tasty. You can omit the chillies padi or you may add extra chillies to add the extra umph!! I am sharing the recipe with you here, hope you and family love and enjoy the dish! Happy cooking!

800gms garoupa fish head cut into pieces
2 cups oil for deep frying
5 pips garlic peeled and cut into pieces
5 shallots peeled and cut into pieces

3 cm ginger sliced

1 tbsp fermented block bean washed and drained
some chilli padi cut into pieces


1 tbsp light soya sauce
1/2 tb sp shaoxing wine
1 tbsp cornstarch
 add in just before deep frying

1/2 tbsp light soya sauce 1/2 tbsp oyster sauce
1 tsp sugar

1 tbsp shaoxing wine

some water


  1. Mix fish head with marinade. Deep fry in hot oil for till lightly brown. Dish and drain.
  2. Leave 2 tbsp oil in wok, saute ginger garlic and shallots until fragrant. Add in fermented black bean and chilli padi stir-fry until aromatic
  3. Add in fish head, seasoning and bring to boil.
  4. Lower to medium heat and cook until the sauce has thickened.
  5. Dish up and serve.

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