Cooking Time | 30 min

Sautéed Fish Head

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Ingredients

Big fish head  800-900g 
Shanghai baby bok-choy   
 450g
Winter bamboo shoot (sliced)  86g
Chinese mushroom
(soaked and cut into 2 pieces)
 6 pieces
Green onion (cut 2”length)  2 stalks
Fried garlic
 12 pieces
Fresh ginger  4 slices
Coriander  a bit
Red vinegar, sesame oil  a bit

Marinade

Salt
 1 tsp
Sugar, white pepper  ½ tsp each
Knorr® Chicken Broth Mix  ½ tsp
Cornstarch (for dusting the fish)  2 tbsp

Seasoning

Knorr® Clear Chicken Broth  250ml
Soy sauce  2 tbsp
Sugar  2 tsp
Cornstarch  1 tsp
Shao Hsing wine  1 tbsp

METHOD

Tips

Deep fry fish head on one side, then on the other, turn it once only to avoid fish head breaking apart.