Fish Head Casserole
繁體中文

Ingredients

Salmon head (horizontally cut in half) 1 large Soy sauce 1+1 Tbs Corn starch 2 Tbs Oil for frying some Napa cabbage (cut big chunks) 1-1/2 lb (675g) Broad cellophane noodle (rehydrated in warm water /roughly cut) 1 bundle Bonito stock 1 portion Salt 1 tsp Pork belly (thinly sliced) 1/2 lb (225g) Cooking oil 1 Tbs Scallion (cut 5cm/2" segments) 1 stalk Ginger (cut small piece) 2 large slice Hot soybean paste 2 Tbs Egg dumpling 10 each Firm tofu (cut cubes) 1 pack Shiitake mushroom (carve * pattern on surface) 10 medium Carrot (sliced and cut into flower shape) 1/4 lb (113g) Enoki mushroom (cut off bottom/separate into strains) 1 pack Garlic green (diagonally sliced) 1 large stalk

Note: Usually a large silver carp head is used for this dish. The egg dumplings can be replaced with fish cakes or fish balls.

Instructions

1.	Rinse the salmon head and pat dry with paper towels. Marinate the fish head with 1 tbs. of soy sauce for 10 minutes.
2.	Mix the fish head with 2 tbs. of corn starch. Heat the oil and fry the fish head until golden brown on both sides. Transfer the fish head onto a strainer to get rid of excessive oil.
3.	Add the bonito stock, cabbage, broad cellophane and salt to a clay pot; bring the mixture to a boil. Continue to cook over medium heat until the cabbage turn soft.
4.	While cooking the cabbage, heat a non-stick pan. Add 1 tbs. of oil, scallion, ginger and hot soybean sauce; sauté until aromatic. Add the pork belly slices and sauté until they are done.
5.	Arrange the fish head, pork belly (with sauce), egg dumplings, tofu, carrot, enoki mushroom, garlic green and 1 tbs. of soy sauce around the pot. Cook over medium low heat for 10 minutes.

沙鍋魚頭
ENGLISH

材料

鮭魚頭 (橫切成兩半) 1 個(大) 醬油 1+1 大匙 太白粉 2 大匙 炸油 適量 大白菜(切大塊) 1-1/2 磅 (675克) 寬粉條 (溫水泡軟/略剪) 1 把 柴魚高湯 1 份 鹽 1 小匙 五花肉 (切薄片) 1/2 磅 (225克) 食用油 1 大匙 蔥 (切5cm/2"小段) 1 支 薑 (切小片) 2 大片 辣豆瓣醬 2 大匙 蛋餃 10 個 老豆腐(切方塊) 1 盒 香菇(表面刻花) 10 個(中) 胡蘿蔔(切花片) 1/4 磅 (113克) 金針菇(切掉底部/份成小株) 1 包 蒜苗 (切斜段) 1 大根

註：一般用的是大鰱魚頭。蛋餃可以用魚板或魚丸替代。

做法

1.	鮭魚頭沖洗乾淨後用紙巾擦乾。將魚頭與1大匙醬油拌勻後醃10分鐘。
2.	將魚頭與2大匙太白粉拌勻。炸油燒熱後放進魚頭炸到兩面金黃。把魚頭放到濾網上濾去多餘的油。
3.	砂鍋內加入柴魚高湯，大白菜，寬粉條和鹽煮滾，轉中火煮到白菜變軟。
4.	煮湯的同時燒熱不沾平底鍋。加入1大匙油，蔥，薑和辣豆瓣醬爆香，再加入五花肉炒熟。
5.	將魚頭，五花肉連同醬汁，蛋餃，豆腐，香菇，胡蘿蔔，金針菇，蒜苗和1大匙醬油擺在砂鍋內，用中小火煮10分鐘即可。

最後更新 (Last Update): 03/06/2021
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