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.
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
- Prepare the fish head by cleaning and cutting it into large pieces.
- 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.
- Add the fish head pieces to the wok and stir-fry for 2-3 minutes.
- 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.
- 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