Steamed Fish Head with Fermented Black Beans
Guangdong — Mother recipe · ar de en es fr it ja pt ru zh
A classic dish from Cantonese cuisine that combines the rich flavor of fish head with the depth of fermented black beans.
⏱️ 15 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 1 large fish head (about 800g, preferably catfish or carp)
- 2 tablespoons fermented black beans
- 3 cloves of finely chopped garlic
- 5-6 dried green or red chili peppers
- 1/4 cup sesame oil
- 2 tablespoons shaoxing wine (cooking wine)
- Salt to taste
- Ground white pepper to taste
Method
- Chop the garlic and chili peppers finely.
- Place the fish head in a large bowl, add fermented black beans, chopped garlic and chili peppers, shaoxing wine, salt, and pepper to taste.
- Heat sesame oil in a small pan over medium-high heat until hot but not smoking. Pour it over the fish mixture in the bowl.
- Bring water to a boil in a wok or steamer pot with a rack on top. Place the bowl of fish head on the rack, cover and steam for about 15 minutes or until thoroughly cooked.
- Serve immediately after cooking.
The story
Originating in Guangdong province, Steamed Fish Head with Fermented Black Beans is a testament to the region's seafood wealth and culinary artistry. Its preparation has been refined over decades and it remains one of the most beloved dishes in Cantonese cuisine.
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