Monday, February 16, 2009

Hong Xiu Fish Head(红烧鱼头)

With the success of curry fish head, I got the courage to try another fish head dish. This is a very common dish in Dai Pai Tong(大排挡) - Hong Xiu Fish Head(红烧鱼头). I love chinese cabbage the most even though it was not the main ingredient. It was very tasty after absorbing all the flavors.

Here are the steps.
Stir fry the garlic, ginger and shallot until fragrant, then add in roast pork, carot, chinese cabbage, snow pea and 1.5 cups of water. Season with oyster sauce, light soy sauce, white pepper and sugar. Finally add in the pre-fried fish head and thickened with some corn flour.

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