Cooking Time | 30 min

Sautéed Fish Head

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Big fish head
 28-32 oz
Shanghai baby bok-choy
 16 oz
Winter bamboo shoot (sliced)
 3 oz
Chinese mushroom (soaked and cut into 2 
 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


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

Seasoning Sauce

Knorr® Clear Chicken Broth 8 ½ oz
Soy sauce 2 tbsp
Sugar 2 tsp
Cornstarch 1 tsp
Shao Hsing wine 1 tbsp



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