📝 About This Recipe
A celebrated centerpiece of Cantonese home cooking, this dish transforms a humble fish head into a gelatinous, flavor-packed masterpiece. The deep, umami-rich funk of fermented black beans melds perfectly with the natural sweetness of the fish, while a gentle braise ensures every morsel is succulent and tender. It is a textural journey that honors the tradition of 'nose-to-tail' eating, offering a rich, savory gravy that begs to be spooned over steaming jasmine rice.
🥗 Ingredients
The Fish
- 1 piece Large Fish Head (Salmon, Grouper, or Carp) (split in half, cleaned thoroughly, and patted dry)
- 1/4 cup Cornstarch (for light dusting)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1/2 teaspoon Salt and White Pepper (to taste)
The Aromatics
- 2 tablespoons Fermented Black Beans (Douchi) (rinsed and lightly mashed)
- 6 cloves Garlic (smashed and roughly chopped)
- 2 inch piece Ginger (peeled and sliced into thin coins)
- 3 pieces Shallots (thinly sliced)
- 1-2 pieces Fresh Red Chili (sliced diagonally)
Braising Liquid & Sauce
- 1.5 cups Chicken Stock or Water
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon Sesame Oil (added at the end)
For Garnish
- 2 stalks Scallions (cut into 2-inch lengths)
- 1 handful Fresh Cilantro (roughly torn)
👨🍳 Instructions
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1
Thoroughly wash the fish head, paying close attention to the gills and inner cavity to remove any blood clots. Pat bone-dry with paper towels to ensure a crispy sear.
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2
Marinate the fish head with Shaoxing wine, salt, and white pepper. Let it sit for 10 minutes, then dust both sides lightly with cornstarch, shaking off the excess.
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3
Heat 3 tablespoons of high-smoke-point oil in a heavy-bottomed wok or large skillet over medium-high heat.
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4
Carefully place the fish head pieces in the pan. Sear for 4-5 minutes per side until golden brown and slightly crispy. Remove the fish and set aside on a plate.
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5
Drain all but 1 tablespoon of oil from the wok. Add the ginger slices and stir-fry for 30 seconds until fragrant and slightly browned.
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6
Add the garlic, shallots, mashed black beans, and red chilies. Sauté for another minute until the black beans release their characteristic pungent aroma.
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7
Pour in the chicken stock, light soy sauce, dark soy sauce, oyster sauce, and sugar. Stir well and bring the mixture to a vigorous simmer.
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8
Gently slide the seared fish head back into the wok. The liquid should come about halfway up the side of the fish.
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9
Lower the heat to medium-low, cover with a tight-fitting lid, and braise for 10-12 minutes. Halfway through, carefully flip the fish or spoon the sauce over it to ensure even cooking.
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10
Remove the lid. If the sauce is too thin, increase the heat to high for 2-3 minutes to reduce and thicken the liquid until it reaches a syrupy consistency.
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11
Drizzle with sesame oil and toss in the scallion segments, letting them wilt in the residual heat for 30 seconds.
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12
Transfer the fish head to a warmed serving platter, pour the glossy sauce over the top, and garnish generously with fresh cilantro.
💡 Chef's Tips
Always rinse the fermented black beans briefly; they are preserved in salt and can be overpowering if used straight from the bag. Searing the fish head first is crucial—it locks in moisture and prevents the fish from falling apart during the braise. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the boiling sauce at the very end. Use a fish head with plenty of collar meat, like Salmon or Grouper, for the most succulent results. Don't be afraid of the 'bits'—the cheeks and the area behind the eyes are the most prized, tender parts of the dish.
🍽️ Serving Suggestions
Serve immediately with a large bowl of steamed Jasmine rice to soak up the savory black bean gravy. Pair with a side of stir-fried bok choy or gai lan with garlic to provide a fresh, crunchy contrast. A pot of hot Pu-erh or Oolong tea helps cleanse the palate between the rich, gelatinous bites. For an alcoholic pairing, a chilled, dry Riesling or a crisp lager balances the salty-umami profile beautifully. If serving as part of a larger banquet, follow this dish with a light, clear melon soup to round out the meal.