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