[Baked Fish Head]: Stealing from the chef’s skills

Overview

Baking is very common in Chaoshan area and is a cooking technique commonly used in Cantonese cuisine. This cooking technique is to marinate the ingredients in sauce in advance, and then use the high temperature of the container to heat and mature the raw ingredients. There are many ingredients that can be used for baking. In addition to fish, seafood, ribs, chicken wings, etc., vegetarian dishes such as green beans and potatoes are also very suitable. In other words, as long as the moisture content is not too high and the ingredients are not difficult to mature, you can use this method to cook them. This cooking technique does not add a drop of water during the cooking process, and completely uses the moisture of the ingredients to generate steam to prevent them from drying out. Therefore, it can retain the deliciousness of the ingredients to the maximum extent, and at the same time, the flavor is rich and unforgettable! I love eating fish heads. This baked fish head was taught by a certain star chef during a cooking event. It tastes great! It makes me want to eat more and I can’t stop! It's a pity that the casserole at home is too small and can only bake half a fish head at a time, which is not enough to enjoy the meal!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• farm food
• dinner
• balsamic vinegar
• edible oil
• fresh fish head
• garlic
• green and red pepper
• oyster sauce
• parsley
• rice wine
• starch
• steamed fish with soy sauce
• sugar
• ginger
• hoisin sauce
• salt
• small onions
• white pepper

Ingredients

Steps

1. 1 Prepare various ingredients;

   

2. 2 Prepare various seasonings;

   

3. 3 Clean the fish head, use kitchen paper to absorb the moisture on the surface, then cut it into large pieces and put it into a large bowl;

   

4. 4 Add pepper, rice wine, steamed fish soy sauce, oyster sauce, vinegar, hoisin sauce, salt, sugar and starch to the bowl in sequence, then mix evenly so that each piece of fish is evenly coated with a layer of sauce, cover with plastic wrap, and marinate for 30 minutes or more;

   

5. 5 Process various side dishes, peel the garlic, cut the ginger into large pieces, peel and remove the roots from the small onions, remove the stems and seeds from the green and red peppers and cut into pieces, remove the roots and leaves from the parsley, wash, drain and cut into sections. Don’t throw away the parsley leaves, they will be useful later;

   

6. 6 After the casserole is heated, put a little cooking oil on the bottom, not much, just enough to cover the bottom. Heat oil in a pan, add ginger slices, garlic and small onions, stir-fry over medium-low heat;

   

7. 7 Stir-fry until the surface of the garlic is golden brown and the aroma is released, then add the marinated fish heads. Be careful to put the fish skin side up;

   

8. 8 Cover the pot and bake over medium-low heat for about 15 minutes. During this period, you can see hot steam coming out of the pot;

   

9. 9 When the time is up, uncover the lid and pour the remaining marinated fish soup in the bowl into the pot;

   

10. 10 Add celery stalks and green and red pepper slices. Cover the lid and continue to bake over medium-low heat for about 5 minutes, until the steam reduces and a "squeaking" sound comes from the pot;

    

11. 11 Sprinkle with celery leaves, mix well and serve~