One of the characteristics of Cantonese cuisine is its "freshness". Because Guangdong is located in the Pearl River Delta and rich in aquatic resources, it is called the Land of Fish and Rice. Therefore, many Cantonese dishes are made with fish, especially in Shunde, Foshan, Guangdong, where fish dishes are even more superb!
This fried salmon fish head uses the traditional Shunde method of frying large fish heads. Using salmon fish heads, the fish oil is more fragrant and tastes sweeter!
Combine it with garlic, ginger, and onions, fry it at high temperature, cover it and bake it over high heat. It is crispy, fragrant and delicious!
Baked fish head with ginger and onions
Recipe Recommendations
- salmon head of 2
- Jiang 30 grams
- onion 50 grams
- garlic cloves 4 tablets
- chicken soup 1 bowl
- cooking wine appropriate amount
- cornflour appropriate amount
- sugar appropriate amount
Steps for Baked fish head with ginger and onions
1
Ingredients: 2 salmon heads (chopped), 30g ginger, 50g green onions, 4 garlic cloves, 1 bowl of chicken soup, appropriate amount of corn flour, cooking wine, pepper, salt and sugar.
2
Wash the salmon head first, drain the water, add salt and pepper and marinate for 10 minutes.
3
Spread the salmon head evenly with a layer of cornflour and set aside.
4
Add appropriate amount of oil in a frying pan, heat it, and add the processed salmon head and fry for 3 minutes, without frying or turning it first.
5
Add garlic and ginger slices, then pour appropriate amount of cooking wine along the edge of the pan.
6
Add a bowl of chicken soup (there is no chicken soup or stock, you can replace it with water).
7
Cover the lid and cook until the sauce is complete, add the light soy sauce and stir fry slightly, and finally add the green onions and serve.Baked fish head with ginger and onions Make Tips
Pan-fry and bake, fry first and then bake. When covering the lid, do not open the lid frequently, as this will affect the effect of juice collection and aroma retention.