Steamed Fish Head with Fermented Yellow Beans 麵豉蒸魚頭

A classic Cantonese preparation where fresh fish head is delicately steamed with savory fermented yellow beans, fragrant ginger, and garlic, resulting in a rich, aromatic broth that perfectly complements the tender fish.

Nutrition (per serving)

Ingredients

• 1 large fish head (e.g., carp or grouper), about 800g-1kg, cleaned and halved
• 3 tbsp fermented yellow beans (麵豉), lightly mashed
• 3 slices ginger, julienned
• 2 cloves garlic, minced
• 2 stalks spring onion, sliced into 2-inch lengths
• 1 tbsp soy sauce
• 1 tbsp cooking oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp rice wine
• 1 tbsp cornstarch
• 1/4 cup water

Steps

1. Pat the fish head dry with paper towels. Rub salt on the fish head (optional, to firm up the flesh).
2. In a bowl, combine mashed fermented yellow beans, julienned ginger (reserve some for garnish), minced garlic, soy sauce, cooking oil, sugar, white pepper, rice wine, cornstarch, and water. Mix well to form a sauce.
3. Place the fish head on a heatproof steaming plate. Pour the prepared sauce evenly over the fish head.
4. Steam over high heat for 10-12 minutes, or until the fish is cooked through and flaky. Cooking time may vary depending on the thickness of the fish head.
5. Carefully remove the steamed fish head. Garnish with the reserved julienned ginger and fresh spring onion slices.
6. Heat cooking oil in a small pan until smoking hot. Drizzle the hot oil over the spring onions and ginger on the fish head to release their aroma. Serve immediately.

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