Hakka Spicy Braised Fish Head (客家麻辣烧鱼头)

客家麻辣烧鱼头 (Hakka Spicy Braised Fish Head) is a popular dish in Hakka cuisine, known for its bold and spicy flavors. This dish is perfect for spice lovers and seafood enthusiasts.

Hakka Spicy Braised Fish Head (客家麻辣烧鱼头)

Ingredients

  • 1 large fish head
  • 3 tbsp Sichuan peppercorns
  • 5 dried red chilies
  • 4 slices ginger
  • 4 cloves garlic, minced
  • 2 green onions, chopped
  • 1 tbsp vegetable oil
  • 3 cups water
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • Salt to taste

Instructions

  1. Prepare the fish head by cleaning and cutting it into large pieces.
  2. Heat the vegetable oil in a wok or large pan over medium heat. Add the Sichuan peppercorns, dried red chilies, ginger, and garlic. Stir-fry until fragrant.
  3. Add the fish head pieces to the wok and stir-fry for 2-3 minutes.
  4. Pour in the water, soy sauce, Shaoxing wine, and sugar. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the fish head is fully cooked and tender.
  5. Season with salt to taste and garnish with chopped green onions.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
20g
Carbohydrates
10g

Supplies

Wok or large pan Cutting board Knife Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Hakka Spicy Braised Fish Head with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

Adjust the level of spiciness by adding more or fewer dried red chilies according to your preference.

Cost

$15