Ingredients
Salmon head
1 (400g)
Onion
Half
Garlic
1 whole or half
Green pepper
Half
Coriander
2 stalks
Spring onion
2 stalks
Chili
A small amount (optional)
Seasonings:
Cooking wine
1 tablespoon
Light soy sauce
2 tablespoons
Dark soy sauce
1 tablespoon
Oyster sauce
1 tablespoon
White sugar
2g
Salt
2g
Cornstarch
2g
Black pepper powder
3g
How to cook salmon head
- Thaw the frozen salmon head at room temperature, clean it and cut it into pieces with a knife. I cut the fish head shown in the picture into 8 pieces. Smaller pieces are easier to marinate.
- Put the fish head pieces in a bowl, add all the “seasonings” listed above, stir evenly, cover with plastic wrap and refrigerate for more than 2 hours; if you are in a hurry to eat it, you can marinate it for half an hour, remember to stir it frequently in the middle to make it easier to absorb the flavor.
- While marinating the fish head, cut onion, garlic, green pepper, etc. into pieces and sections for later use.
- Add onions and garlic into the pan and sauté until fragrant. You can add a little more oil, otherwise they will easily stick to the pan and burn.
- Place the fish head evenly on the onion and garlic
- Turn on high heat, cover the pot and simmer. When you hear crackling sounds in the pot, turn to low heat and continue simmering.
- Wait for 8 minutes, open the lid and sprinkle in the green pepper and shallot. If you can eat spicy food, add the red pepper as well. Then turn on high heat and stir the fish in the pot. When the juice is slightly absorbed, it is ready to be served!
- Turn off the heat, cut the coriander and red pepper into small pieces and garnish the fish.
