Shandong Style Braised Fish Head

Shandong Style Braised Fish Head is a classic dish in Shandong Cuisine, known for its rich flavors and tender fish meat. This recipe combines the umami of fish head with savory braising sauce, creating a delightful dish that pairs perfectly with steamed rice.

Non Vegetarian Main Course Shandong Chinese Cuisine Braised Fish Shandong Style
Shandong Style Braised Fish Head

Ingredients

  • 1 fish head (preferably carp or sea bass)
  • 3 slices of ginger
  • 2 green onions, cut into 2-inch pieces
  • 2 tablespoons cooking oil
  • 3 tablespoons Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 cup chicken broth
  • Salt to taste

Instructions

  1. Clean the fish head and pat dry with paper towels.
  2. Heat the cooking oil in a wok over medium heat. Add the ginger and green onions, and stir-fry until fragrant.
  3. Add the fish head to the wok and sear on both sides until lightly browned.
  4. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Stir gently to coat the fish head with the sauce.
  5. Pour in the chicken broth and bring to a simmer. Cover and braise for 30 minutes, or until the fish head is tender.
  6. Season with salt to taste and transfer the fish head to a serving plate.
  7. Strain the braising liquid and pour it over the fish head.
  8. Garnish with additional green onions, if desired, and serve hot with steamed rice.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Fat
15g
Carbohydrates
5g

Supplies

Wok Cooking oil Strainer

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the Shandong Style Braised Fish Head with a side of steamed bok choy for a complete meal.

Tips & tricks

For the best flavor, use a fresh fish head and adjust the braising time based on the size and type of fish head.

Cost

$15