Steamed Fish Head with Salted Black Beans and Dried Tangerine Peel 豉汁陳皮蒸魚頭

A classic Cantonese home-style dish featuring a tender fish head steamed with aromatic salted black beans and the unique fragrance of dried tangerine peel, creating a savory and comforting flavor profile.

Nutrition (per serving)

Ingredients

• 600g Carp fish head
• 2 tbsp salted black beans
• 5g dried tangerine peel (about 1 piece)
• 3 slices ginger
• 2 stalks spring onion
• 1 red chili (optional)
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp cooking oil

Steps

1. Soak the dried tangerine peel in warm water for 15-20 minutes until softened. Scrape off the white pith and finely julienne.
2. Clean the fish head thoroughly and pat dry with paper towels. Marinate the fish head with light soy sauce, sugar, white pepper, and cornstarch for 15 minutes.
3. Rinse the salted black beans and lightly crush them. Julienne the ginger.
4. Place the marinated fish head on a heatproof plate. Scatter the prepared salted black beans, julienned ginger, and julienned tangerine peel over the fish.
5. In a small bowl, mix light soy sauce, the remaining sugar, and sesame oil. Drizzle this sauce over the fish head.
6. Bring water to a rolling boil in a steamer. Place the plate with the fish head into the steamer. Cover and steam for 10-12 minutes, or until the fish is cooked through and flaky.
7. Carefully remove the plate from the steamer. Garnish with sliced spring onion and red chili. Heat cooking oil until smoking hot, then drizzle over the spring onion and chili to release their aroma. Serve immediately.

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