Steamed Giant Grouper Fish Head with Tangerine Peel 果皮蒸龍躉頭
For those of you in the know I don't need to go on but for those of you who haven't tried it the meat from the fish head is just amazing. Recently we made the delectable Steamed Giant Grouper Fish Head with Tangerine Peel 果皮蒸龍躉頭 and oh boy were the meat and the fatty bits of the fish extra tender and meltingly delicious!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb giant garoupa head, 600g, chopped to bite sized pieces
- 1 tsp salt
- 2 tbsp diced garlic
- 1 dried tangerine peel, Chenpi 陳皮
- 3 tbsp ginger, sliced to matchsticks
- 1 tbsp oil
- 2 tbsp spring onion rounds
- 2 tbsp soy sauce
- 1 tbsp cilantro, roughy chopped
Instructions
- 1
Soak dried tangerine peel in warm water for 15 mins or until soft enough to slice through. Scrap off the white pith on the inside of the peel with a spoon. Slice to matchsticks.
- 2
Rinse fish head under running water. Drain water away, then arrange on steaming plate.
- 3
Sprinkle with salt and diced garlic. Place tangerine peel and ginger evenly over the top.
- 4
Steam over high heat for 5-8 minutes, or until the meat is cooked through, flakes easily and is no longer translucent. Remove from heat immediately.
- 5
Drain away all but 2 tbsp steaming juices at bottom of plate.
- 6
Sprinkle spring onions over.
- 7
Heat oil til smoking, then pour evenly all over fish, being careful of oil splattering.
- 8
Add the soy sauce all over. Sprinkle cilantro on top and serve hot.