Fish Head Curry Sauce
A Chinese-style curry sauce paired with fried fish head, blending coconut milk and a variety of aromatic spices.
Story
Experience a delightful fusion of flavors with this Chinese-inspired dish. Fried to golden perfection, the fish head is bathed in a rich, aromatic curry sauce infused with creamy coconut milk and a vibrant blend of traditional spices, creating a truly comforting and savory meal.
Ingredients
salad oil
2 tablespoons
minced onion
100g
minced ginger
15g
minced garlic
15g
minced red chili
20g
soy sauce
20ml
oyster sauce
1/4 teaspoon
chili sauce
1/2 teaspoon
rice wine
30ml
fish head (fried)
1 piece
fish stock
500ml
coconut milk
100ml
cornstarch water
1 tablespoon
finely diced celery
5g
chopped cilantro
5g
finely diced green onion
20g
turmeric powder
1 teaspoon
curry powder
2 tablespoons
white pepper powder
to taste
sugar
to taste
onion
celery
Instructions
1
Step 1
Take a deep-frying pot, add oil to about 1/2 full, and heat it up. Put in the fish head and deep-fry briefly over medium heat, then immediately remove, drain the oil, and set aside.
2
Step 2
Heat another pot. Over medium-low heat, use salad oil to stir-fry finely chopped onion, minced ginger, minced garlic, and minced red chili until fragrant. Add soy sauce, oyster sauce, chili sauce, and rice wine, and cook for about 3 minutes. Then, add turmeric powder and curry powder, and stir-fry evenly for about 2 minutes.
3
Step 3
Add fish broth, coconut milk, and the deep-fried fish head into Step 2 and continue to simmer for about 10 minutes. Add white pepper powder and sugar to season, then thicken with a thin starch slurry. Finally, before turning off the heat, add diced green onions, diced celery, and minced cilantro.
