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!


Ingredients
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

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

Seasoning
1/2 tbsp light soya sauce 1/2 tbsp oyster sauce
1 tsp sugar
1 tbsp shaoxing wine
some water

Method

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.