Steamed Fish Head with Ginger Sauce (姜葱蒸鱼头)

姜葱蒸鱼头 (Steamed Fish Head with Ginger Sauce) is a popular dish in Malaysian Chinese cuisine, known for its delicate flavors and tender fish meat. This dish is often enjoyed with steamed rice, and the ginger sauce adds a refreshing kick to the dish.

Non Vegetarian Gluten Free Seafood Malaysian Chinese Steamed Fish Ginger Chinese Malaysian
Steamed Fish Head with Ginger Sauce (姜葱蒸鱼头)

Ingredients

  • 1 fish head (such as red snapper or grouper)
  • 3 stalks of spring onions, sliced
  • 3 slices of ginger
  • 2 tablespoons of light soy sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of cooking oil
  • 1 teaspoon of sesame oil
  • 1 teaspoon of sugar
  • 1/2 teaspoon of white pepper
  • 1/4 cup of water

Instructions

  1. Clean the fish head and pat it dry.
  2. Place the fish head on a heatproof plate and scatter the spring onions and ginger on top.
  3. In a small bowl, mix together the light soy sauce, oyster sauce, cooking oil, sesame oil, sugar, and white pepper. Pour this sauce over the fish head.
  4. Pour the water into the steaming wok and bring it to a boil. Carefully place the plate with the fish head into the steaming wok.
  5. Cover the wok and steam the fish head for about 15-20 minutes, or until the fish is cooked through.
  6. Once cooked, carefully remove the plate from the wok and discard any excess liquid.
  7. Serve the steamed fish head hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
12g
Carbohydrates
5g

Supplies

Heatproof plate Steaming wok

Tools

Knife Cutting board Small bowl

Serving suggestions

This dish is best served with steamed rice and a side of stir-fried vegetables.

Tips & tricks

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

Cost

$15