Thursday 7 October 2010

Braised Fish Head with Fermented Black Bean

I am sure for those who frequent Cze Cha Stall(煮炒摊) would have tried the "Fish Head with Bitter Gourd and Fermented Black Bean - 苦瓜豆豉鱼头" before. Some stalls marinate the fish head parts with seasoning then coat with some flour and deep-fried till slightly golden in colour before cooking it together with the bitter gourd and etc.

For those who have little one at home, eating fish in such manner might be slightly difficult and have to be extra careful. But if you wish to give this a try, I suggest perhaps you can consider to swap the fish head with fish fillet or chicken wings, for a similar recipe read HERE.

Ingredient: (serves 2 - 3)
1 Packet of Fish Head Parts, about 500g
3/4 Tablespoon Fermented Black Beans(豆豉)
2 Small Red Chilli, cut into slices
1 Medium Size Red Onion, cut into wedges
1 Stalk of Spring Onion, cut into sections
3 Clove Garlic, finely chopped
1 Tablespoon Cooking Wine

100ml Water
3/4 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
1/2 Teaspoon Dark Soy Sauce
1/2 Teaspoon Sesame Oil

1. Wash and wipe fry the fish parts then Marinate them with 1 teaspoon each of light soy sauce and corn flour together with dash of pepper and sesame oil. (leave it in the fridge for at least 20 - 30 minutes before cooking)
2. Heat 1/2 tablespoon of oil in the wok, pan-fry the marinated fish parts on both side till slightly golden, removed and set aside.
3. Next add in the chopped garlic, red onion, spring onion, chilli(optional) and fermented black bean, give it a quick stir and sauté till fragrance.
5. Add in the fish parts and seasoning (mix all the ingredients till combined) together, when the mixture comes to boil, lower the heat and let it simmer(remember to cover the pot) for about 5 minutes so that the fish can absorb the seasonings while simmering.
6. Removed and serve warm with rice.


~ You can get pre-packed fish head parts in major super markets or you can purchase whole fish head from wet market and ask the fishmonger to cut it into pieces for you.

I have omitted the bitter gourd in this dish but if you prefer you still can add them in by referring to this recipe HERE. As you can see from the photo, although this might be some fish head parts but they are still worth buying with those thick chunk of meat attached. Sometime you might be able to find some real good salmon fish head for making miso soup too.


  1. Looks REALLY delicious. Just give me a bowl of rice, please!

  2. Nicely done, I like it with bittergourd though...I love bottergourd, hehe...

  3. :) Ju! I can eat two bowl of rice with this and it's gravy.

    Homeladychef: Yes! I also love this with bittergourd but for a chance as my boy don't like the taste of it, i have to omit it sometime :p


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