Hong Shao Yu Tou (braised Fish Head In Brown Sauce)

Hong Shao Yu Tou, or Braised Fish Head in Brown Sauce, is a classic dish from Anhui Cuisine known for its rich and savory flavors. This recipe combines tender fish head with a fragrant brown sauce, creating a dish that is both comforting and satisfying.

Hong Shao Yu Tou (braised Fish Head In Brown Sauce)

Ingredients

  • 1 fish head, cleaned and halved
  • 3 slices of ginger
  • 2 green onions, cut into 2-inch pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sugar
  • 1 star anise
  • 1 cinnamon stick
  • 2 cups water
  • 2 tablespoons vegetable oil

Instructions

  1. Heat vegetable oil in a wok over medium heat.
  2. Add ginger slices and green onions, and stir-fry until fragrant.
  3. Place the fish head into the wok and sear both sides until lightly browned.
  4. Pour in soy sauce, Shaoxing wine, and sugar. Add star anise and cinnamon stick.
  5. Pour in water, cover the wok, and simmer for 30 minutes.
  6. Uncover the wok and continue to simmer until the sauce thickens.
  7. Transfer the fish head to a serving plate, pour the sauce over the fish, and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
10g

Supplies

Wok Cooking spoon Cover for the wok

Tools

Knife Cutting board

Serving suggestions

Serve the Hong Shao Yu Tou with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For the best flavor, use a fresh fish head and adjust the seasoning according to your preference.

Cost

$15