Anzeige
Gan Shao Yu Tou (干烧鱼头) – Braised Fish Head
More recipes: Chinese Recipes · All Asian Recipes
Gan Shao Yu Tou (干烧鱼头) – Braised Fish Head
Laura Chen
4
20 minutes
45 minutes
300
Chinese
Main course
Gan shao yu tou is a fish head from carp or pike that you sear and braise in Shaoxing wine and stock. Chili and ginger bring heat, and sugar and soy sauce make a sweet, salty sauce with a slight tang from the wine.
Ingredients
- 1 large fish head (about 1 kg), cleaned and halved
- 2 tbsp vegetable oil
- 3 garlic cloves, finely minced
- 1 piece ginger (about 5 cm), finely minced
- 2 scallions, cut into rings
- 1 red chili, deseeded and finely chopped
- 100 ml Shaoxing wine
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp ground black pepper
- 300 ml chicken stock
- 1 tbsp cornstarch, dissolved in water
- Cilantro leaves, for garnish
Instructions
- Rinse the fish head under cold water and pat dry with paper towels.
- Heat the oil in a large pot or pan and fry the garlic, ginger, scallions and chili until fragrant.
- Add the fish head and sear it briefly on both sides.
- Deglaze with the Shaoxing wine and let it reduce briefly.
- Add the soy sauce, sugar and black pepper and mix well.
- Pour in the chicken stock and bring to a boil.
- Reduce the heat and braise the fish head, covered, for 30 minutes.
- Stir in the dissolved cornstarch to thicken the sauce and simmer for another 5 minutes.
- Garnish with cilantro leaves and serve.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Chinese Recipes · All Asian Recipes