Fish Head with Gravy
Fish head with gravy – a Chinese cuisine recipe, this is not only a tasty and healthy dish, but it also looks very impressive. The fish head is preparing for the Chinese New Year, as the word fish and the word wealth are very consonant in China.
Fish head with gravy ingredients
- Head of silver carp 1 pcs
- Bacon 70 g
- Pita bread 1-2 pcs
- Green onions 1 pcs
- Ginger 2-3 cm
- Dried hot peppers 4 pcs
- Rice wine 50 ml
- Soy sauce 2 tbsp
- Ketchup 2 tbsp
- Water 150 ml
Fish head with gravy recipe
To cook a Chinese food recipe fish head with gravy, first, you need to cook the head. For this recipe, it is recommended to take the head of a golden silver carp, but this is not so important, the main thing is that the head is large and oily. Previously, the fish head must be cut, but not in half, but as if opening. The Chinese do this with an hatchet, but it is best for non-professionals to use a knife with a nail file – this will be much more accurate. Having opened the fish head, it must be washed, removed the gills, and then dried with a paper towel. Heat a small amount of vegetable oil in a wok or pan, about 2 tbsp. Add a pinch of salt to the heated oil and put the fish. Fry fish on both sides until slightly golden, gently turning over. So that the fish head does not fall apart, it must be well-fried, so that it hardens, and then turn over. Fry it in order to remove an unpleasant fishy smell. Transfer the fried fish head to a sieve, drain the oil.
Cut the bacon into not very thin strips, cut the onion obliquely, and ginger into slices, dried chili peppers of approximately 7 cm length. Pour in vegetable oil 2-3 tbsp. When the oil is warm, add the bacon and lightly fry. Add chopped chili to the bacon, mix, and when the bacon changes color – add onion and ginger. After 1 minute, add rice wine, mix and pour hot water.
For a brighter color, add ketchup, salt and soy sauce to the wok with vegetables, mix well and put the fried fish head. Cook on high heat for 20 minutes.
A flat cake, you can take pita bread, cut into rhombs and lay out in a circle around the plate in which the fish’s head will fit. Ready fish head put on the prepared dish with a tortilla, pour the sauce, sprinkle with chopped green onions on top and serve to to the table. This dish is very useful – in China it is cooked in the cold season, it warms well.