Braised and Boned Fish Head
A Jiangsu-style dish featuring a deboned silver carp head braised in a rich broth, with a golden color and tender, succulent meat.
Ingredients
Silver carp head (split in half, gills removed, head bones taken out while keeping the shape intact)
1, about 2.5 kg
Cooked lard
50 g
Salt
10 g
MSG
10 g
Scallion (some for cooking the fish, some for frying)
50 g
Ginger (some for cooking the fish, some for frying)
25 g
Cooking wine
100 g
Wet cornstarch (for thickening)
5 g
Thick stock
500 g
White pepper (added at the end)
to taste
Instructions
1
Preparing the Fish Head
Split the silver carp head in half, remove the gills and wash clean. Place it in a wok and add water, cooking wine, 12 g ginger, and 25 g scallion. Bring to a boil over high heat, then reduce to low heat and simmer until the bones can be removed. Lift out and carefully remove the fish head bones (keeping the original shape intact). Rinse several times with warm water to remove any fishy smell.
2
Braising
Heat the wok and add the cooked lard along with 25 g scallion and 13 g ginger. Fry until fragrant, then remove the aromatics. Add the thick stock, fish head meat, cooking wine, and salt. Simmer over low heat for about 10 minutes, then thicken with the wet cornstarch. Switch to high heat and reduce the sauce until concentrated, sprinkle with white pepper, and serve.
