Braised Fish Head with Chinese Cabbage

Name: Braised Fish Head with Chinese Cabbage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 (about 750 g) white fish head (scaled, gilled, washed, split in half, then each half chopped into 6 pieces); 500 g Chinese cabbage (head trimmed, washed clean, cut into 5 cm long segments); 2.5 g sesame oil; 25 g Shaoxing wine; 15 g rehydrated dried shiitake mushrooms; 15 g fine salt; 10 g MSG; 10 g minced ginger; 100 g rendered pork fat; 1 g white pepper powder

A traditional Xiamen specialty: jiali fish head braised with Chinese cabbage in a milky-white, velvety broth. The fish head is fresh and mellow, the cabbage sweet and silky.

40 min

Easy

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Ingredients

white fish head (scaled, gilled, washed, split in half, then each half chopped into 6 pieces) 1 (about 750 g)

Chinese cabbage (head trimmed, washed clean, cut into 5 cm long segments) 500 g

sesame oil 2.5 g

Shaoxing wine 25 g

rehydrated dried shiitake mushrooms 15 g

fine salt 15 g

MSG 10 g

minced ginger 10 g

rendered pork fat 100 g

white pepper powder 1 g

Instructions

Prepare the ingredients

Scale and gill the white fish head, wash it well, split it in half, then chop each half into 6 pieces. Trim the head off the Chinese cabbage, wash it clean, and cut it into 5 cm long segments.

Stir-fry and simmer

Place a wok over high heat, add the rendered pork fat, and heat until about 70% hot. Add the minced ginger and stir-fry until fragrant, then add the fish head pieces and briefly stir-fry. Add the cabbage segments, shiitake mushrooms, Shaoxing wine, and fine salt, gently toss to combine, and pour in enough water to cover all the ingredients. Cover with a lid, bring to a boil, then reduce to medium heat and simmer until the ingredients are soft and thoroughly cooked.