Fish Head Casserole

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::Fish Head Casserole

*1 grass carp fish head
about 20 oz. in weight
*1 green chili and 1 red chili
(sliced)
*1 t. mashed garlic
*1 T. fermented black beans
*6 oz. Peking cabbages
*2 sprigs welsh onion
*some ginger slices
Marinade:
*0.5 t. each of salt and sugar
*1.5 t. potato starch
*a dash of pepper powder
Cornstarch Solution:
*0.25 t. dark soy sauce
*0.5 t. salt
*1 t. each of sugar and
potato starch
*5 T. water

Method:

1. Discard the gills from the fish head; clean and cut up into serving pieces. Pat dry, mix well with the marinade and let stand for a while. 2. Clean the fermented black beans; drain and mince. Clean and section the welsh onion. 3. Heating 3 tablespoons of oil, saute the ginger slices with mashed garlic and fermented black beans. Add the fish head and stir-fry for a while. Sprinkle with wine, pour in some water, cover and simmer till the fish head is 80% done. Line with the Peking cabbages, stir in cornstarch solution, bring to the boil. Add in welsh onion lengths, green chili and red chili to serve.

Total time:

60m

Cooking technique:

simmering

Cuisine:

Guangdong

Food menu:

seafood

Cholesterol:

85mg

Carbohydrates:

Protein: